Crayfish
By VicentaLakin
Recipe Recommendations
- Xiaohe shrimp 1 kg
- color pepper appropriate amount
- chives appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- sesame paste
- white sugar appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Crayfish
1
Fresh shrimp cleans up and controls extra water。
2
Chon and garlic cut to the last, pepper and onion cut to the last. A bowl of juice: a spoon of wine, a spoon of cerium oil, a half of sugar, a half of a spoon of raw sugar, a half of a spoon of sesame sauce, and a half of a spoon of sesame sauce。
3
The oil is burned to about 60 per cent heat, and the shrimp is dropped into the water for 20 seconds。
4
Pull it out and get ready to blow up again. The first shrimp frying was mainly a part-time effect。
5
The oil temperature continues to heat up to 60%, and is repeated in shrimp, limiting it to 15-20 seconds。
6
Get out the backup again. After the bombing, the shrimp is golden, and when it's taken out, the sound of a ravine is turned upside down on the fence。
7
If you don't put a little bottom oil in the pot, you'll get a scent from the bottom of the garlic。
8
Turn it into a little fire, pour it into a bowl of juice for four or five seconds, watch the sauce is sticky, so turn it into a little fire, don't burn the juice, or the taste will get bitter, and it'll be over。
9
It's pouring into the crayfish, scrambling up to every shrimp with a smooth juice。
10
The last bit of pepper shredded and onion onions worked。