The crayfish are cleaned and water-controlled, and the ingredients are ready;
Boil the boiled water, pour the crayfish into the water, mix it and change it quickly and drain it;
Put the vegetable oil in the pan, a little more, pour the crayfish and stir-fry for two minutes, and leave the oil in the pan;
Pour the remaining oil in the pot into the minced garlic.
Then stir the scent of millet pepper, ginger, and bean paste;
Pour the crayfish together and stir fry for two minutes;
Pour a bottle of beer, boil and turn to medium heat and cook slowly. Here you can taste the salty taste. The bean paste is salty, and the salt is adjusted according to your own taste.
Cook for ten minutes, half the soup, sprinkle with a little basil, stir the soy sauce and mix well! Start eating! Be careful to burn ~
1. Ask the vendor to pre-treat the crayfish, go to the shell of the shrimp head, pull the shrimp intestines, and then soak the crayfish with water after returning home. Sprinkle a little white vinegar in the water and let it stand for half an hour. Use a small toothbrush and carefully brush it. The yellow shrimp paste in the dish is recommended to be removed and not eaten. Step 1 of the other pot crayfish is to do other flavors, please ignore; 2, millet pepper according to their own taste increase and decrease; 3, the last soy sauce oyster sauce to play the role of fresh, soy sauce do not put more, black is not Good-looking; 4, crayfish first do the water treatment to cook out tender and tender, not easy to be old; 5, the last soup noodles with a good stick!