Beer Spicy Crayfish

Keep live crayfish in salted water for a while, but not too long.

Scrub the outside with a small brush. Be careful not to hurt your hands.

Cut scallions into sections, peel garlic cloves, and dice onion into chunks.

Chop scallions into small pieces.

Remove the vein from the crayfish.

Heat the right amount of oil in a pan. Add garlic cloves, scallion sections, and onion chunks. Sauté over low heat until fragrant.

Add dried chili peppers and Sichuan peppercorns, and stir-fry.

Add two spoonfuls of red chili bean paste.

Stir-fry slightly.

Add the crayfish.

Stir-fry over high heat until the color changes.

Pour in half a small bowl of white liquor.

Continue to stir-fry over high heat.

Add 2-3 bay leaves.

Pour in one can of beer, just enough to cover the crayfish.

Add the right amount of salt.

Add a small pinch of sugar.

Add a bit of light soy sauce.

Bring to a boil over high heat.

Cover the pot and cook on high heat until the flavors blend.

When the sauce is reduced to one-third, uncover the pot and cook while stirring.

Sprinkle with cumin powder.

Add the dipping sauce.

Stir evenly.

Garnish with scallions and serve.

Dig in! Haha.