Dry stir-fried crayfish
By VicentaLakin
Recipe Recommendations
- crayfish appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
- cumin powder appropriate amount
- pepper appropriate amount
- coarse chili powder appropriate amount
- garlic powder appropriate amount
- medium spice
- fried
- half an hour
- ordinary
Steps for Dry stir-fried crayfish
1
To make dry-fried crayfish, you must choose a small, fat female shrimp with a thin shell.
2
The selected crayfish must be soaked repeatedly and changed in water.
3
Cut off all the crayfish feet and brush them with a toothbrush.
4
Pull out the shrimp line from the tail.
5
Peel off the shell of the crayfish's head and remove all debris.
6
Processed crayfish
7
Rinse the shrimps with shells and control the water for later use.
8
Open a large oil pan, pour in the headless lobster, and stir from time to time.
9
Fry until 7 ripe, remove and control the oil.
10
Leave the oil in the pan, add dried peppers, pepper, ginger, onion, garlic, and salt and stir-fry until fragrant.
11
Pour in the oil-controlled crayfish, stir-fry with cooking wine, stir fry until the surface is crispy, sprinkle with five-spice powder, cumin powder, pepper powder, coarse chili powder, and garlic powder, mix a little sugar and chicken essence, and then stir-fry slightly. Serve the pot.Dry stir-fried crayfish Make Tips
This dish can be slightly more salty. If it is light, sprinkle with some salt and pepper powder when serving.