Spicy Beer-Simmered Crayfish

Crayfish simmered with beer, bean sauces and Sichuan pepper. Use a large wok with a lid.

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Method

3 clear steps

1
Keep the crayfish chilled until preparation. Scrub and clean them, removing the intestinal tract if desired. Cut the scallion into 2 cm lengths; mince the ginger and garlic. Use separate utensils for raw seafood.
2
Warm the oil in the wok. Gently fry the bay leaves, star anise, cassia, peppercorns and dried chilies until fragrant without burning. Add the scallion, ginger and garlic, then fry the chili-bean and soybean pastes until aromatic.
3
Add the crayfish and stir-fry until the shells change color. Add the beer, bring to a boil, then add the light soy sauce and salt. Simmer until the meat is pearly and opaque throughout; shell color alone is not a doneness test.

Fit page

China

Crayfish simmered with beer, bean sauces and Sichuan pepper. Use a large wok with a lid.

Loading kitchen…

3 clear steps

1
Keep the crayfish chilled until preparation. Scrub and clean them, removing the intestinal tract if desired. Cut the scallion into 2 cm lengths; mince the ginger and garlic. Use separate utensils for raw seafood.
2
Warm the oil in the wok. Gently fry the bay leaves, star anise, cassia, peppercorns and dried chilies until fragrant without burning. Add the scallion, ginger and garlic, then fry the chili-bean and soybean pastes until aromatic.
3
Add the crayfish and stir-fry until the shells change color. Add the beer, bring to a boil, then add the light soy sauce and salt. Simmer until the meat is pearly and opaque throughout; shell color alone is not a doneness test.

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