Wash the crayfish (too dirty, no picture shown).
1. Remove the crayfish intestine: The tail has three parts; pull the middle part to extract the intestine.
2. Use a brush to clean the crayfish body thoroughly.
3. Remove the crayfish head: There is a black lump inside the head; it is very dirty and must be discarded. Cut one-third of the head with scissors and pull it out with hand. The yellow part inside is the crayfish roe, which is fragrant and should be retained. Some people like it while others do not, but it can be cooked together for enhanced aroma.
4. Slit the crayfish back: Using scissors, cut from the tail upward to easily open the back. This allows the flavor to penetrate and makes eating more convenient.
The process of braising crayfish is simple but time-consuming, mainly due to cleaning.
First, pour oil into the pot. I use a generous amount. When the oil is hot, add ginger, garlic, dried chili peppers, Sichuan peppercorns, all the braising spices, and three tablespoons of bean paste. Stir-fry until fragrant.
Then add the crayfish and stir-fry until they turn red.
Pour in beer until the crayfish are just submerged. Reduce the heat to medium-low, cover the pot, and braise.
Stir every five minutes to ensure even flavoring. When the sauce is nearly dry, remove the lid and continue stir-frying until the sauce thickens.
Serve in a basin (a plate is too small) and enjoy with iced beer.
Tip: For great taste, use ample seasoning, especially chili peppers and Sichuan peppercorns. Do not add water during cooking; use beer throughout.
