spicy crayfish
By VicentaLakin
Recipe Recommendations
- crayfish appropriate amount
- Pi County bean paste appropriate amount
- Green onion mate bean paste appropriate amount
- Dried pepper appropriate amount
- Dried Chaotian Chili appropriate amount
- chili powder appropriate amount
- pepper appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- green onions appropriate amount
- ginger appropriate amount
- garlic head appropriate amount
- coriander appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- shisanxiang appropriate amount
- cumin appropriate amount
- geranyl appropriate amount
- fennel appropriate amount
- douchi appropriate amount
Steps for spicy crayfish
1
Pour out the crayfish you bought back, pick out the dead shrimp and discard it. Pick out the old shrimps with hard shells and redder colors. Such old shrimps are suitable for making spicy crayfish.
2
Soak the old shrimp in water and change the water from time to time to let it spit out all the dirt. Brush the crayfish clean with a toothbrush.
3
Grab the middle leaf of the tail and pull out the shrimp line. (Generally, spicy crayfish don't smoke shrimp string. I feel that it's hygienic to smoke)
4
Then soak in water again and control the moisture for later use.
5
Put the oil in the pan and fry the crayfish.
6
Add cooking wine and pick out the fried shrimps one by one for later use.
7
Crayfish cut off for use
8
Leave the oil in the pan and heat it down to 70% and saute the bean paste, bean paste, dried peppers, dried morning pepper, chili powder, pepper, cinnamon, star anise, ginger, onion, garlic, coriander, etc. until fragrant.
9
Add enough water and simmer on slow fire for 1 hour.
10
When the house is full of fragrance, pour the marinade into another saucepan and bring to a boil.
11
Pour the crayfish into the saucepan
12
Add sugar, cooking wine, thirteen spices cumin, fragrant leaves, chicken essence, etc. to taste.
13
Cook slowly on slow fire (the longer the cooking time, the stronger the spicy flavor)
14
palletizedspicy crayfish Make Tips
If you want to eat spicy crayfish that tastes numb enough, spicy enough, and strong enough, you must be willing to cook it.
Don't forget to bring a strong marinade when eating!
Don't forget to bring a strong marinade when eating!