Spicy crayfish
Overview
Every summer, draft beer, barbecue, and crayfish are indispensable😍! There are always people who can think of you, even if their selfish intention is to ask me to cook them for them to eat. Today my cousin brought five kilograms of crayfish, which she said were fished out of the lake. She said that it is not the time for lobsters to be plump, but some of them are good to eat. Let’s start making them now
Tags
Ingredients
Steps
-
Rinse with more water several times. Most of the time, I don’t brush each one with a brush. I just rub it back and forth with a colander. The shrimps are still a little small now, so it is not suitable for shrimp tail cramps. In that case, the resulting shrimp meat powder will be fine
-
Remove and drain the water
-
Ginger, garlic slices
-
Prepare a clean pot
-
Pour in the oil, because there are a lot of shrimps today, so there will be a little more oil
-
Fry the ginger first
-
Add 20 grams of peppercorns
-
20g chili pepper
-
Add garlic and stir-fry
-
Add hotpot base
-
Pour in the shrimp, and I feel cruel when I see the live shrimp being fried red...
-
Fry until it changes color and coat everything in spicy oil
-
Pour in a can of beer. The beer can remove the smell and add the aroma of hops
-
Because there were a lot of shrimps, I added 1000ml of water. Add salt, sugar, light soy sauce, dark soy sauce, remaining Sichuan peppercorns and chili pepper. Bring to a boil over high heat and then turn to medium heat for 20 minutes. Stir a few times to allow the lobster to be evenly flavored
-
After turning off the heat, let it simmer in the pot for about an hour. In order to enhance the flavor, friends who are in a hurry to eat can omit this step, but the amount of salt will be larger
