1. Buy fresh crayfish from the vegetable market, then rinse the crayfish, cut off the tongs, and scrub the crayfish with a toothbrush
2. Boil the pot to dry, add an appropriate amount of rapeseed oil and bring to a boil. After boiling, turn off the heat. When the temperature of the oil cools, put the prepared green pepper and red pepper in the pot, turn on the low heat and simmer for five minutes, and then pix Put the county bean paste into the pot and boil for five minutes. Finally, pour all the other ingredients into the pot, let it boil down to medium heat for five minutes, then turn it to medium heat and boil it for five minutes. When the aroma comes out, turn it to high heat.
3. Pour the washed crayfish two minutes after the fire, stir fry for one minute, and pour beer. Forget to take pictures at this step, please forgive me
4. Wait until the beer is poured into the pot and continue to stir fry. When the crayfish changes color, continue to cook. After about five minutes, they will be out of the pot. Sprinkle with green onions and coriander, as shown in the picture. The spicy crayfish are out of the pot.
5. Served with a bowl of mung bean porridge in summer, the taste is really good
