Spicy crayfish tail (a must-have for wine)

My husband loves to drink beer and often makes him this appetizer. Crayfish are sold whole, but we don't like to eat shrimp heads, and we think it's not as enjoyable as this kind of shrimp tails. The market sells this semi-finished shrimp tail, which is also convenient to make

Ingredients

Crayfish 2 catties

Garlic 5-6 cloves

Ginger 3-4 slices

Salt Appropriateamount

Sesamepepper 1 hand

Sichuanpepper 1 handful

Beer 1 listen

Ricewine 2 spoons

Greenandredpeppers Halfeach

Cooking Instructions

The frozen crayfish tail I bought, the merchant was blanched and frozen, and it was also very fresh after thawing, washed and set aside
Cut the green and red peppers into small pieces and set aside
Garlic and ginger, if you put some soycotyleon in summer, it tastes better, and it is not easy to buy soycotyledon in spring
Spicy crayfish must use this spicy pot seasoning
If you don't feel that the taste is enough, add some peppercorns and peppercorns yourself
The materials you need are all here
Put an appropriate amount of oil in the pot, put sesame pepper and Sichuan pepper, and simmer until fragrant
According to the degree of spicy food, add spicy pot seasoning, and simmer over low heat
Put the crayfish tails in and stir-fry
Add ginger and garlic
Add a beer and a little rice wine to remove the smell and flavor
Cook over medium heat until the soup is almost gone, then add the green and red peppers
Once the soup is completely inside, it is ready to go
It's spicy and fragrant, and you can't stop eating it