Spicy crayfish|Huge delicious, a hurdle that can't be avoided at night in summer

Cooking Instructions

1. Preparation: Pick the crayfish, remove the shrimp gills, collect the shrimp yellow, slice the onion, slice the ginger, press the garlic cloves, cut the green and red peppers into small pieces, and cut the hot pot base into cubes

   

2. Heat the pan with cold oil, put the onion on the hot oil temperature, stir-fry the ginger slices until fragrant, put the crayfish to stir-fry and change color, and set aside

   

3. No need to brush the pot, pour oil into the pot, the oil temperature is hot, put ginger slices, garlic, pepper, star anise, bay leaves, cinnamon and stir-fry, put the hot pot base, Pixian bean paste and stir-fry evenly, pour in beer, put crayfish, shallots, 2 rock sugar, boil over high heat, simmer over medium and low heat for 15 minutes

   

4. Open the lid of the pot, add the green and red peppers, reduce the juice over high heat, and serve on a plate