1. Place the bought crayfish in clean water, add white vinegar and a little salt, and soak for one hour.
2. Rinse the crayfish with clean water, cut off the head of the crayfish with scissors, and take out the black dirt inside.
3. Pinch the middle part of the crayfish tail with your hand, turn it and pull out the lower thread.
4. In this way, the crayfish are basically not so vigorous. We then use a clean toothbrush to clean the crayfish’s abdomen and scrub it clean.
5. Place the crayfish in the steaming tray, place the tail bent, and steam it for 6 minutes. This pretreatment step is to solidify the yellow shrimp, tighten the meat, not easy to fry, and make the fry more delicious.
6. Heat the oil in the pot to double the amount of oil in the usual stir-frying. Add pepper and star anise bay leaves, green onion, ginger and garlic until fragrant, add dried chili, and then add Pixian bean paste and fry to make red oil.
7. Add the crayfish and stir-fry evenly, pour white wine and light soy sauce along the side of the pot, add a little salt and thirteen incense, stir fry, pour a bottle of beer, and bring to a boil.
8. Cover the pot and cook for 15 minutes, add sugar and chicken bouillon, stir-fry evenly, turn off the heat, let it stand for 1-2 hours before eating it tastes better!
Tips:1. Don't be afraid of trouble when eating crayfish, be sure to clean it
2. You can wear rubber gloves if you are afraid of crayfish tongs
3. The crayfish has a little soup to make it easier to taste
4. Salt can be added according to taste
5. Beer can remove the fishy smell and smell of malt, and sugar can improve the freshness
