Spicy crayfish

Overview

It’s the season to eat lobster again~ The lobsters sold outside are not affordable and don’t worry about hygiene. Making them at home is not expensive and hygienic. The key is that they are more delicious than those sold outside!

Tags

• hot dishes
• home cooking
• hunan cuisine
• late night snack
• lunch
• dinner
• beer
• crayfish
• dried chili pepper
• garlic
• lettuce
• onions
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Wash the crayfish and remove the head and internal organs. Do not throw away the shrimp roe and you can eat it.

   

2. 2 Prepare peeled garlic cloves, chopped hot pot base ingredients, a can of beer, half an onion, some ginger slices, a lettuce cut and set aside, peppers cut into small pieces, and 99 Sichuan peppercorns.

   

3. 3 Heat oil in a pot, add a spoonful of bean paste when the oil is hot, stir-fry until fragrant, then add onions and ginger, stir-fry for a few times, then add garlic cloves and hot pot base ingredients, and continue to stir-fry.

   

4. 4 After the hot pot base ingredients are stir-fried, add chili peppers and Sichuan peppercorns and continue to stir-fry until the aroma of chili peppers is smelled.

   

5. 5 Add crayfish and add appropriate amount of salt.

   

6. 6 Stir-fry the crayfish until they change color, then add the sliced lettuce.

   

7. 7 Pour in the prepared beer.

   

8. 8 Boil for 7-10 minutes and the crayfish will be ready~

   

9. 9 Finally, sprinkle some coriander to garnish, it’s perfect~