Spicy Crayfish
1.
Soak the bought crayfish in the water for a short period of time, changing the water from time to time. (Try to choose something clean and lively, you can’t ask for it if you’re dead)
2.
Then take a small brush to bathe the crayfish, and brush all the head and belly. Be sure to control its two large pliers, otherwise it will get caught in a mess (haha, I actually use a dog toothbrush 😂, but it’s new)
3.
After bathing and washing, take out the baba thread. There are three parts of the tail. Hold down the middle tail, rotate it and pull it out. ((⊙o⊙)...a bit disgusting😂) Then cut the beard by the way
4.
Then add oil to the pan, fry the lobster for a while (for more flavor and Q-bomb), then it will turn red and serve. Set aside.
5.
Prepare all the seasonings (see picture Ha). What shape to cut depends on your mood hahaha. The amount depends on the taste. ps (I am more heavy, so there are a lot of chili and chili sauce. What kind of sauce is practical is up to you, you can buy special spicy lobster sauce, I use a local Chongqing dry pot sauce and Pixian Douban)
6.
Pour an appropriate amount of oil into the pot, put all the prepared seasonings and stir fry. 15″
7.
After the seasoning is fragrant, add the crayfish and continue to fry. 30″
8.
Then pour in boiling water and cover the crayfish.
9.
Then, pour beer, light soy sauce, salt, and sugar. Stir fry twice and cook for 20 minutes. (It is written in the amount of ingredients)
10.
Put some chicken bouillon at the end and start the pot. Hahaha is it very simple?
11.
Finally, here is a picture of starting to eat, hahaha, it seems that the fat can't be reduced again.
