spicy crayfish
By NealWolf
The key to this dish is the ratio of sugar, vinegar and soy sauce (it should be spicy and sweet, and the juice should be thick and slightly heavy). As for pepper and pepper, it depends on your personal taste.
Recipe Recommendations
- crayfish 700 grams
- ginger 1 large piece
- garlic 1 head
- onion 1 piece
- dried chili of 10
- the pepper a cup
- pepper second cup
- sugar five cups
- vinegar four cups
- soy sauce three cups
- liquor second cup
- salt appropriate amount
- bean paste three cups
- geranyl 10 tablets
- pepper half a cup
- shisanxiang half a cup
Steps for spicy crayfish
1
Soak the live crayfish in clean water for a while, brush its abdomen with a brush, and rinse it with clean water.&# 173; Pull out the middle tail (Lobster has a three-petal tail, hold the middle tail, and the sand line will follow. My hands were full of dirty things, so I didn't take a camera to take pictures. Sorry. But it's easy to understand)
2
This is the seasoning, and the dosage is as above.
3
Put the base oil in a wok and stir-fry the bean paste over low heat. until the bean paste is slightly dry.
4
Add ginger, garlic, green onion, dry red pepper, and fragrant leaves and stir-fry until fragrant.
5
Then add sugar, vinegar, soy sauce, pepper, thirteen spices, and salt to boil until juice.& shy;
6
Pour the washed live crayfish into the pan, stir fry, and add white wine.
7
Pour in clear water and cook over low heat.
8
Serve until all the soup is collected.
9
Once taken out of the pot and placed on the plate, you will have delicious spicy crayfish. Again: The key to this dish is the ratio of sugar, vinegar and soy sauce (it should be spicy with sweetness, and the juice should be thick and slightly heavier). As for pepper and pepper, it depends on personal taste. Personally, I think the flavor is delicious. Sweet is spicy, spicy is sweet and sweet, and there is also the fragrance of pepper. Take a sip, wow ~~~ The taste is strong, and the complex aroma is layered.