spicy crayfish
By VicentaLakin
Recipe Recommendations
- crayfish 1KG
- onion appropriate amount
- chili appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- brown sugar appropriate amount
- wine appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cinnamon appropriate amount
Steps for spicy crayfish
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1. Put on some music and call on the cold wind. This is for chefs. Specialty for crayfish: Put it in a clean pool and let it spit bubbles to clean the mouth and stomach. I also added some salt and wine, and think it might be cleaner, although I don't know if it makes sense. 2. Handling lobsters: Pick one out (use a simple clip on the back of the lobster without slipping, making it stable and convenient). Use your fingers to grab the lobster from both sides of its back, firmly. At this angle, its clips can't touch you, so don't be afraid. Grab the middle of the tail, gently break it, and pull out the intestines. (This intestine must be pulled out, because you will find that it is really dirty, er ~~)
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3. Keep the small water column pointing at it all the time, and use a toothbrush to brush clean all gaps, especially the direction of your stomach. The crayfish that were quickly processed were thrown into the wine mixture and soaked. On the one hand, it may be easier to clean and taste, on the other hand, it may be easier to die. 4. Warm the oil, add onions, ginger, garlic, pepper and pepper (I don't have 555 at home) and saute the pepper noodles until fragrant, and fish out the wine-smoked lobster and put it into the oil pan. (It would be even better if there was pickled pepper and garlic at home, which would have a little sour taste of kimchi, tsk)
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5. Stir fry, add star anise, tangerine peel and yellow sugar when you curl up. More wine, light soy sauce and salt. Stir fry again. (If you are afraid of spicy food, you can put more sugar in it, but if you like spicy children's shoes, a little sugar will give you a taste. Yellow sugar is too overbearing. If you add more spicy food, it will just be spicy food. Well, this feeling I can't tell, but the spicy feeling is gone...)
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6. Add a small bowl of water, cover the lid, and simmer for 10 minutes (I personally think it doesn't matter if it stays longer, it will taste better) 7. Start the pan immediately, add some salt, and collect the juice over high heat. Okay, start the pan. Wow... tsk, it's delicious.