Spicy crayfish is my summer favorite! Growing up in the South, when I was young, I would go fishing for lobsters and go home to my parents. Now in Beijing, spicy crayfish is particularly expensive and very spicy, which is a bit too spicy for a southerner. So I discovered this formula. It is characterized by the addition of green pepper onions and seasoning, which is more refreshing and adds some flavor to the original spicy. The served beverage is homemade lemon black tea, and the sweet and sour taste is more greasy.
The crayfish is washed, and the beard and small feet of the head are cut off. Brush it clean.
Prepare the accessories. Vegetable slices are ready for use.
In addition to green pepper, onion, rock sugar and other accessories ready. From the oil pan, put more oil, all the ingredients are poured into the saute. Add crayfish and stir fry. The shrimp shell can be discolored.
Pour in the beer, add rock sugar and soy sauce, soy sauce. If you have thirteen lobster seasonings on your hands, you can put them together. Pour in the vegetables. Cover the lid, boil the fire, 10-20 minutes, look like the tender taste or like some.
It can be marinated with honey lemon and tasted very unique.