The recipe for Hunan spicy crayfish

Need ingredients

crayfish

2500g

Oil (auxiliary material)

1 spoon

Sichuan pepper (auxiliary material)

7g

Beer (Auxiliary)

2 bottles

Scallion (auxiliary ingredient)

appropriate amount

Dried chili pepper (auxiliary material)

8 of them

Ginger (auxiliary ingredient)

10g

Garlic (auxiliary ingredient)

1 piece

Pixian Douban Sauce (Auxiliary)

1 spoon

Xiangyou Douban Sauce (Auxiliary)

1/2 spoon

Octagonal (auxiliary material)

4 of them

Salt (auxiliary material)

1 tablespoon

Method steps

1. Crayfish

3. Rinse repeatedly until the water is clear and no longer turbid, then add water to submerge the lobster. Add salt and let it rest for 15 minutes before washing and removing

5. Pour a spoonful of oil into a hot pot, and then pour in Sichuan peppercorns (as shown in the picture) with warm oil

7. Add sesame oil and Pixian bean paste to stir fry until red oil is added

9. Pour in the lobster and stir fry continuously until the shrimp changes color. Pour in beer

11. Cover with high heat and bring to a boil, then turn to low heat and cook until fully cooked

Tips

You can add boiling water directly without adding beer, but you need to add cooking wine to remove the fishy smell

Pixian Douban Sauce and Xiangyou Douban Sauce are both salty, and the taste is enough without adding other sauces for seasoning

For those who like spicy food, increase the amount of Sichuan peppercorns and dried chili peppers

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