spicy crayfish
By WillaMayert
Because I usually only use shrimp tails, I asked the boss to help me remove the shrimp tails when I bought them.
Recipe Recommendations
- crayfish appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- onion appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- sesame oil appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for spicy crayfish
1
Remove the crayfish from the shrimp line and wash it.
2
Cut the green onions into sections, slice the ginger into slices, and cut the garlic into slices. Add cooking wine to the crayfish and taste for 10 minutes.
3
Remove from the pan and put in the oil. After boiling, add the crayfish and stir-fry until 70% ripe. Strain the oil and set aside.
4
Leave the oil in the pan, add the chopped spring onions, ginger, and garlic and stir-fry for a while, then add the dried peppers and pepper and stir-fry until fragrant.
5
Pour in the crayfish, stir fry over high heat, add salt, soy sauce, vinegar, and sugar, and stir fry well. (Vinegar and white sugar are just for seasoning, so just add a little. The ratio of soy sauce to vinegar is about 3:1)
6
Add a small bowl of water, cover over medium heat and simmer for 3 minutes, then bring to a boil over high heat, add a little sesame oil, wait until the soup is almost dry, remove the pan and plate.
7
Done!!