Crawfish
By VicentaLakin
Lobsters, the people of the country's hottest and favorite, must order food in the night market, go all the way down the street, in a huddle, take out the crawfish's juice with their mouths, tear off their shells quickly, enjoy the tenderness of their flesh, suddenly feel happy in their huts, be drunk with the taste of the crawfish, but today's lobster-seconds kill the little lobster outside, it is simple, clean, with the least of the original eco-mechanisms, with the best possibility of preserving the raw sweat of the food, and the freshness of the crawfish。
Recipe Recommendations
- crayfish 1000 grams
- bean paste 3 scoops
- geranyl a little
- ginger a little
- salt a little
- oil a little
- fennel a little
- octagonal a little
- chives a little
- slightly spicy
- braised
- half an hour
- simple
Steps for Crawfish
1
The lobster was cleaned with a brush and removed from the tail。
2
30 minutes of water bubbles, dry water spare (1 to 2 water exchanges in the middle)
3
Light leaves, fragrances, eight-point water bubbles
4
The boiler is preheated, put in oil, put in garlic and ginger cream, and put three spoons of soy sauce on the table。
5
Put in the ready crawfish
6
Put it in the hot peppers
7
Add a proper amount of beer, and when the heat comes up, put on the top of the pot and make a little fire for 30 minutes
8
When the lid is lifted, the onion is mixed with salt, and the lid is suffocated for three minutes。
9
The perfumed ones can eat, and according to their preferences, they can put chiliCrawfish Make Tips
Chef's Loving Tips: 1. Be sure to simmer on low heat; this ensures the crayfish is flavorful and fresh. 2. Utilizing the nutritional properties of the enamel pot, we add very little seasoning to preserve the original flavor of the crayfish.