How to make traditional spicy crayfish?

Let me share my practice with you. First, I bought 3 Jin of crayfish from aquatic products. The cleaning process is a waste of time. I need to soak it in salt water and white vinegar for a while, and then brush its stomach and mouth with a brush. Finally, I need to remove my tail, cut my head and remove my gills. Cleaning is complete!

Ingredients: crayfish, garlic slices, ginger slices, spicy crayfish seasoning.

Exercise:

1. Put oil in the pan, heat it to 70%, pour in crayfish, fry it until it changes color, and take it out for later use.

2. Put the base oil in the pot, saute garlic slices and ginger slices, pour in the fried crayfish, stir-fry until it tastes delicious, and pour in the crayfish seasoning and continue stirring until only red oil remains.

3. Pour a can of beer, boil it, cover it and stew for 6- 10 minutes (depending on the size of the crayfish), sprinkle with coriander, and the spicy crayfish will be out of the pot!