spicy crayfish

Recipe Recommendations

• crayfish appropriate amount
• chili powder appropriate amount
• chicken essence appropriate amount
• cumin powder appropriate amount
• pepper appropriate amount
• ginger powder appropriate amount
• mint leaves appropriate amount
• red wine appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• geranyl appropriate amount
• wolfberry appropriate amount
• red dates appropriate amount
• brown sugar appropriate amount
• dried chili appropriate amount
• fresh peppers appropriate amount
• soy sauce appropriate amount
• vinegar appropriate amount
• pepper appropriate amount

• medium spice
• fried
• three-quarters of an hour
• ordinary

Steps for spicy crayfish

1

The handling of shrimp is very important. First, put them in salt water and spit out mud. Then knock them out! I choose to freeze it in the freezer of the refrigerator. It is also a good choice to use boiling water to burn it.

2

The shrimp's tail has three petals. Grab the middle part and gently pull the shrimp's internal organs out. Find a used small toothbrush and brush the mud off the shrimp whiskers and mouths. Scissors cut off the shrimps and make 3 points on the shrimps head.

3

Below are cleaned crayfish.

4

Ingredients: chicken essence, paprika powder, cumin powder, pepper powder, ginger powder, mint leaves, red wine, onions, ginger, garlic, fragrant leaves, wolfberry fruit, red dates, brown sugar, dried peppers, fresh peppers, soy sauce (soy sauce), vinegar, pepper, sunflower, thirteen spice bags.

5

Put oil in to heat the pan. Put more oil than usual when frying.

6

Add onions, ginger and garlic, sunflower (break open), and pepper. Stir fry until fragrant. Then add the crayfish and stir fry together until the aroma of shrimp comes out.

7

Add water, add other seasonings, and simmer over high heat for 20 minutes. Turn off the fire and stay stuffy for half an hour.

8

Out of the pot.

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