Garlic Crayfish
Overview
I like eating crayfish very much, and the spicy garlic sauce is very good, but I always eat it in restaurants, which is expensive and not hygienic. This time I bought it home and made it myself. Although it is very troublesome, my baby can also eat it. The first time I tried it, the taste was actually comparable to that of a restaurant. Aside from the hassle of dealing with the shrimp, frying it is very simple and everyone can make it delicious.
Tags
Ingredients
Steps
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Fresh crayfish
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How to process shrimps in Baidu? Cut off a little bit of the lower part of the eyes and pick out the black stomach of the shrimp. Don't remove the paste. Pull out the shrimp intestines from the middle tail line of the tail. Cut the tip of the knife along the intestine hole of the shrimp to facilitate the flavoring. Then soak in salt water for fifteen minutes to remove bacteria and remove odor.
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Chop ginger and garlic
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Remove the shrimps and drain them, and prepare the seasoning.
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Too oily
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Sauté over low heat two-thirds of the minced ginger and garlic, and add sugar.
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Turn up the heat and stir the shrimp gently to prevent the shrimp paste from falling out. Add light soy sauce and white wine, stir evenly, add water to cover the shrimp noodles, bring to a boil over high heat, and simmer over medium-low heat for fifteen minutes
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Open the lid and add salt to taste. If there is still a lot of water, cover and continue to simmer over high heat
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Cook until there is not much water in the pot, pour in the remaining one-third of the minced garlic, stir-fry evenly, and you are ready to serve (you can add chopped chives, etc. I don’t have onions at home, so I omit it, it is still very delicious:))
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Serve to the table and eat
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It’s full of ointment, but there’s nothing there. Isn’t it very simple?
