Spicy thirteen-flavor crayfish
Overview
Summer is the season for eating crayfish, so a plate of crayfish paired with a few bottles of beer will be delicious. But I really don’t feel at ease when eating mochi out, I guess it won’t be that clean! If you can make a plate of spicy and delicious crayfish at home, and it is clean and safe to eat~~ I specially took a few close-ups below to show you how to handle the lobster.
Tags
Ingredients
Steps
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Ingredients are ready
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Use scissors to remove the black stuff from the lobster's head, leaving the shrimp yellow.
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Gently pull out the intestines from the tail of the lobster, and then cut off the remaining small claws to leave two large claws.
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Use a toothbrush to clean the lobster
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Rinse it several times and the lobster will be clean and safe to eat.
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Cut cucumber into strips
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Pour the oil into the pot and heat it up. Add the Sichuan peppercorns, Sichuan peppercorns and shredded ginger into the pot and stir-fry until fragrant.
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Add the dried chilies and sauté them slightly.
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Pour the lobster into the pot, add cooking wine, light soy sauce, oyster sauce, salt, sugar, pepper, and thirteen spices, stir-fry several times, cover the pot, and simmer over medium heat for 3 minutes.
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Sprinkle green onions halfway through.
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When the juice is almost reduced, pour the cucumber strips into the pot.
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Stir fry for a few times and take it out
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Load
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Finished product pictures
