A classic recipe for spicy garlic crayfish

The gourd godfather sent a lot of live crayfish, cut off the tongs, shrimp whiskers and shrimp legs, brushed them twice, and washed them n times. I stewed a pot of crayfish with all kinds of ingredients, seasonings, and beer that I wanted to drink dry. In the actual production process, if you don't like hemp, you can use ordinary spicy hot pot base; If you don't like spicy, remove the hot pot base and add more minced garlic to make it fragrant. Be flexible. Good food is not afraid of being late, crooked Ruiya rice!

Ingredients

Crayfish 2 catties

Stir-friedvegetableoil 80 grams

Greenonion 1 piece

Ginger 5 slices

Garlic 1 head

Driedchilipepper 10

Spicyhotpotbase 30 grams

Beanpaste 20 grams

Dryyellowsauce(optional) 30 grams

Beer 1 bottle

Lightsoysauce 30 grams

darksoysauce 10 grams

Oystersauce 20 grams

Salt 5-10 grams

Sugar 40 g

EssenceofChicken 1 g

Garnisheddishes Feelfree

Cooking Instructions

The live crayfish is about 2 catties
Cut off the tongs, whiskers, and legs
Scrub clean with a new disposable toothbrush, mainly on the stomach and back
Wash it three or five more times
Heat 80 g of hot oil in a hot pan
Add the crayfish and stir-fry over high heat until the shrimp turn red, then remove
Leave the bottom oil in the pot, add the green onion, ginger slices, minced garlic and dried chili pepper and simmer until fragrant
Add the hot pot base, bean paste, and dry yellow sauce (optional), and stir-fry the red oil
Drop in the crayfish
Pour in a bottle of beer, light soy sauce, dark soy sauce, oyster sauce, salt and sugar
Simmer over medium heat for 15 minutes, adding 1 gram of chicken essence when it comes out of the pan
After serving, garnish with coriander, minced garlic, chopped green onion, etc. according to your preference (the noodles will be more flavorful under the soup for a while)
After eating the crayfish, don't throw away the soup, and make a plate of stewed noodles or knife-cut noodles
Eat dry and wipe clean