spicy crayfish
By VicentaLakin
Recipe Recommendations
Steps for spicy crayfish
1
raw material map
2
If you buy lobsters, soak them in water and use chopsticks to stir in circles for a while. A lot of dirty and fluffy things will come out. Then soak for a while and stir again. Change the water and stir again. This is especially suitable for large lobsters, so you don't have to pick them up and brush them one by one. It's still relatively clean.
3
The lobster tail has three petals on the left, middle and right. The top petal in the middle can be pinched and twisted with your index finger and thumb, and what you pull out is the mud intestines.
4
Same as step 3.
5
Same as step 3.
6
Put twice as much oil in the pan as when frying. Heat the heat and add the control-dried crayfish. Stir fry evenly.
7
Add all ingredients and saute until the crayfish turns red.
8
Serve it out for later use.
9
Add the remaining oil in the pan, add Pi County watercress and stir-fry over low heat until the watercress and oil merge. Add 2 teaspoons of sugar and 1 teaspoon of five-spice powder, and stir-fry well.
10
Pour in the crayfish and stir fry well.
11
Mix it with a bottle of beer or a bowl of rice wine. It is not enough to add water. Don't drown the lobster. Just flush it up. Add 1 teaspoon of salt.
12
Cook over high heat until the soup is halfway down. Turn off the heat and soak for a while. The soup can cool a little and you can eat it.