Ingredients: crayfish 1500g.
Accessories: 2 tablespoons bean paste, 30g soy sauce, 50g soy sauce, 50g yellow wine, 4g pepper, a little dried pepper, a little chopped green onion, ginger slices 10g, garlic cloves 10g, and 50g oil.
1. First, put the crayfish into the bucket, fill it with clear water, and then change it into clear water when it becomes turbid. Repeat several times until the water becomes clear.
2. Grab the crayfish and pull out the gut in the middle of the tail. When you pull it out, pinch it with your hand and it will be easy to pull it out.
3. Brush with a brush and rinse with running water.
4. Pour the oil into the hot pot. When the oil temperature is high, stir-fry the pepper first. When the oil is hot, stir-fry the bean paste until fragrant. Then pour in ginger slices, garlic slices and dried peppers and stir well.
5. Pour the crayfish and stir fry until it changes color. Pour in yellow wine, or use cooking wine or beer instead.
6. Add soy sauce and soy sauce, stir fry evenly, and then pour in hot water. The amount of water can submerge the lobster, cover the fire and turn to medium fire.
7. After the crayfish is cooked, pour in chopped green onion and turn off the fire. Don't rush to pick it up. It will be more delicious to soak in the soup for a while.
8, pans and plates, spicy crayfish can be done.