Homemade spicy crawfish
By VicentaLakin
The crawfish out there look so comfortable. A couple of people drink beer at night. It's a whole plate. It's just that it's a little hot out there and it's a lot of trouble to go back and forth. It's comfortable to hide in the air conditioning/breeding of ice beer/eating of crawfish. Lazy people have a lazy method of making them out of a condensed pan. It tastes no worse than the outside。
Recipe Recommendations
- crayfish 1000g
- Concentrated hot pot base 200g
Steps for Homemade spicy crawfish
1
- Cleaning up lobsters and cleaning them carefully, with the ginger cutters left
2
first put ginger in the pot to preheat the ground, then pour about 150 g of vegetable oil
3
(b) Fry lobster from the boiler until the lobster becomes red
4
when the oil is hot, 200g of the base material of the red 9-flame pots is set to be defried together until the base is defunct。
5
150 g of yellow wine will be poured into the pot and covered with a plaster of 10 to 15 minutes of cooking。