There are gradually more and more crayfish, and I feel good eating them occasionally. There is a May 1 Road in Jinhua, which specializes in eating crayfish. It is open all night. The whole street can eat 5 tons of crayfish in one night. It is quite lively. It is a big basin of crayfish. I just feel that the food outside is not sanitary enough. I am worried that I have not washed it properly. I am also worried that the lobster is not fresh enough. I am not sure that the oil is not enough, so I prefer to do it myself and eat it solidly.
My husband said that the heads of the crayfish were too big, so he specially removed the heads of the crayfish. Now the price is about 9 yuan per catty. The first plate costs nearly two kilograms of crayfish.
spicy crayfish
By FelixUpton
Recipe Recommendations
- crayfish appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- chili appropriate amount
- garlic appropriate amount
Steps for spicy crayfish
1
Handle the lobster clean, cut it on the back and make it taste easier. Brush the entire lobster clean with a toothbrush. Shred green and red peppers, shredded ginger, diced garlic, and chopped dried peppers.
2
Put oil in the pan, heat 70% and pour in the washed crayfish.
3
Fry for three minutes over medium heat, remove and drain the oil.
4
Leave the base oil in the pan, add ginger, garlic, dried peppers, cinnamon, star anise, and pepper to give the fragrance. Stir fry a little bean paste to add red oil, green and red peppers, cooking wine, soy sauce, add a little water, add a little salt, sugar, and vinegar. A little bit, a little bit of chicken essence. Bring to a boil.
5
Add the crayfish, cover the lid, and simmer for two minutes.
6
Add the green onion segments and sesame oil, stir-fry well over high heat, and remove from the pan.
7
If you like celery, you can also add some celery at the end. It tastes good.