Crayfish

Method7 steps

1. 1

   Prep the Ingredients

   备料处理

   Scrub the Crayfish clean and remove the vein. Cut the Scallion into 2cm pieces. Mince the Ginger and Garlic.

   小龙虾刷干净去虾线，葱切 2cm 葱段，姜蒜切末。

   ⏱15 min

   • 💡 Removing the vein can be challenging for beginners. If you can accept it, you can skip removing the vein to preserve the meat's texture.去虾线对新手有挑战，能接受的情况下可不去虾线以保持肉质口感
   
2. 2

   Fry the Spices

   炒香料

   Heat the Cooking oil. When the oil is slightly warm, add the Bay leaves, Star anise, Cassia bark, green Sichuan peppercorns, Sichuan peppercorns, and Bullet chili.

   烧油，油微热, 下香叶、八角、桂皮、青花椒、花椒、子弹头辣椒。

   ⏱1 min

   • 💡 Do not let the oil temperature get too high, to prevent the spices from burning.油温不要太高，防止香料糊掉
   
3. 3

   Add Scallion, Ginger, and Garlic

   下葱姜蒜

   After the spices release their aroma, add the Scallion, Ginger, and Garlic to the wok.

   香料出香气之后下锅葱姜蒜。

   ⏱30 sec

   
4. 4

   Fry the Sauce

   炒酱

   After the Scallion, Ginger, and Garlic are fragrant, add the Pixian doubanjiang and Soybean paste. Fry until the red oil is released.

   葱姜蒜爆香后，加入郫县豆瓣、黄豆酱，炒出红油。

   ⏱1 min

   • 💡 Fry slowly over medium-low heat to avoid the doubanjiang sticking to the wok.中小火慢炒，避免豆瓣酱粘锅
   
5. 5

   Stir-Fry the Crayfish

   翻炒虾肉

   Add the Crayfish and stir-fry until they change color.

   下小龙虾，翻炒至变色。

   ⏱3 min

   • 💡 Stir-fry for a bit longer at this stage, which is like pan-frying in oil, for a better texture.在这个阶段多炒一会儿，相当于用油煎一下，口感更好
   
6. 6

   Add Liquids and Season

   加液调味

   Add the Beer. Once the Beer boils, add the Light soy sauce and Salt.

   加入啤酒，等啤酒烧开后加入生抽，盐。

   ⏱2 min

   • 💡 The amount of Beer should cover more than half of the crayfish.啤酒量没过虾的一半以上为佳
   
7. 7

   Simmer and Serve

   焖煮出锅

   Once the Crayfish are fully cooked, remove them from the heat.

   将小龙虾完全煮熟后出锅。

   ⏱10 min

   • 💡 Be sure to ensure they are fully cooked to guarantee food safety.一定要确保煮熟以保证食品卫生