spicy crayfish
By VicentaLakin
Recipe Recommendations
- crayfish 2 and a half kilograms
- Jiang appropriate amount
- green onions appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- green pepper appropriate amount
- dried chili appropriate amount
- beer appropriate amount
- liquor appropriate amount
- Pi County Douban appropriate amount
- old oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- chicken sauce appropriate amount
- abalone sauce appropriate amount
- soy sauce appropriate amount
Steps for spicy crayfish
1
Remove the heads and tails of the crayfish, brush them one by one, rinse the shrimp paste, drain and set aside.
2
Take a pot and boil boiling water, add a small amount of white wine,
3
Add the crayfish, blanch until it turns slightly red, remove and cool,
4
Shrimp tails open, thank you for your friendly sponsorship,
5
Put the shrimp with open backs into a large basin, pickle with salt, soy sauce, white wine, onions, ginger, and pepper,
6
Massage it a little to ensure that the ingredients are evenly distributed and delicious,
7
About 2 hours, strain off the water from the pickled lobster for later use,
8
Pour into the pan about three times the oil you usually cook, add dried peppers and pepper and stir fry slowly over low heat,
9
After the pepper changes color, choke slightly, add it into the Pi County Douban,
10
After frying, pour in the old oil, add green onions,
11
If you feel you don't have enough oil, add it again at this time,
12
After the oil is heated and stir-fried, add the filtered crayfish, stir fry evenly, and cook the soy sauce along the edge of the pan. Season with chicken sauce, abalone sauce, salt, and oyster sauce, stir fry over high heat.
13
Pour in half a bottle of beer, cover the lid, and simmer for 8 minutes over medium heat.
14
Finished product. The amount was quite large, but there was not a bowl that big at home, so I served the pot directly to the table.
15
Well, my bad habits have occurred, come to Zhang Zhang the tip of the iceberg of a shrimp shell, meaha.~