Sichuan-style garlic crayfish

Method

1. 01

   Step 1

   Rinse the crayfish with water, put them in a large bowl with water, add 1 spoonful of salt and 1 spoonful of white vinegar (not listed in the ingredients), and soak for about 2 hours.

   

2. 02

   Step 2

   Prepare the main auxiliary materials during the break.

   

3. 03

   Step 3

   Cut the scallions into small rings, and use a few scallion leaves to cut into small scallion pieces.

   

4. 04

   Step 4

   Finely chop the Erjingtiao and millet peppers and set aside.

   

5. 05

   Step 5

   Mince the ginger into a fine powder.

   

6. 06

   Step 6

   Peel and mince the garlic.

   

7. 07

   Step 7

   After soaking the crayfish, hold the large claws with your hands and use a brush to scrub their entire bodies clean under running water.

   

8. 08

   Step 8

   Remove the accessory foot (this area is very dirty).

   

9. 09

   Step 9

   Pinch the middle section of its tail with your hand, turn it slightly and gently pull out the sand line.

   

10. 10

    Step 10

    With the lobster's head facing you, use scissors to cut out the stomach sac at a 45 -degree angle, leaving the roe intact (you can refer to the short video on the homepage).

    

11. 11

    Step 11

    Set aside all cleaned crayfish.

    

12. 12

    Step 12

    Heat oil in a pan.

    

13. 13

    Step 13

    Add the crayfish when the oil temperature reaches 6 7 of its maximum heat.

    

14. 14

    Step 14

    Stir-fry over high heat until fragrant (about 2 minutes).

    

15. 15

    Step 15

    Set aside for later use.

    

16. 16

    Step 16

    Heat oil in a wok until it reaches 3 % of its maximum temperature. Add minced garlic (reserve 1/4 of the minced garlic for later use) and sauté over low heat until fragrant.

    

17. 17

    Step 17

    Add minced ginger and scallion rings and continue to stir-fry until fragrant.

    

18. 18

    Step 18

    Add the millet peppers and Erjingtiao peppers and stir-fry until fragrant (reserve a small spoonful of each for garnish later).

    

19. 19

    Step 19

    Return the previously stir-fried crayfish to the pan and stir-fry them together.

    

20. 20

    Step 20

    Pour in about 300 ml of beer ( 1 can is a little more; the amount should be level with the ingredients).

    

21. 21

    Step 21

    Add oyster sauce.

    

22. 22

    Step 22

    Season with salt, sugar, and white pepper powder.

    

23. 23

    Step 23

    After bringing to a boil over high heat 10 6 .

    

24. 24

    Step 24

    When the time is up, if there is a lot of water, you can turn up the heat and leave the lid off to reduce the sauce a little.

    

25. 25

    Step 25

    Place the dish in a bowl and sprinkle with the remaining millet peppers, Erjingtiao slices, minced garlic, and chopped scallions.

    

26. 26

    Step 26

    In a separate pot, heat 1 tablespoon of oil.

    

27. 27

    Step 27

    Pour it over minced garlic to bring out its aroma.

    

28. 28

    Step 28

    start!