Name: Spicy Crayfish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2500g crayfish; 1 tablespoon oil; 2 bottles beer; 4 star anise; 7g pepper; 8 Dried chili; 10g ginger; 1 piece garlic; 1 tablespoon Pixian Doubanjiang; 1/2 spoon Sesame oil bean paste; Some Shallots; 1 tbsp salt

Spicy Crayfish

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Crayfish has a special umami taste and has always won people's love. Spicy crayfish is safe and affordable to cook at home, adjust to your favorite taste, buy a few catties, and have a heroic meal."

Spicy Crayfish

1. crayfish

2. First, pull out the middle piece of crayfish tail fin to take out the shrimp intestines

3. Wash again and again until the water is clear and not turbid, then add water to submerge the lobster, add salt and rest for 15 minutes, then wash and remove.

4. Prepare all seasonings (scallions, white onion and green onion leaves are cut separately)

5. Pour the oil in the hot pan, pour the warm oil into the pepper

6. Scoop it up after it's fragrant

7. Then add sesame oil bean paste and Pixian bean paste and stir fry to make red oil

8. Add ginger garlic, spring onion, star anise and dried chili and stir fry for a fragrant

9. Pour in the lobster and continue to fry until the shrimp body changes color. Pour in beer

10. 2 bottles of beer just enough to submerge the lobster

11. Cover the high heat and bring to a boil, then turn to medium and low heat and cook thoroughly

12. Then turn on and add the chopped green onion and turn off the heat

Tips:
1. You can add boiling water directly without beer, but add cooking wine to get rid of fishy
2. Both Pixian bean paste and sesame oil bean paste are salty, so it is enough to taste without other sauces.
3. If you like heavy spicy, increase the amount of pepper and dried chili