Savory crayfish

Overview

How to cook Savory crayfish at home

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• students
• beer
• chopped green onions
• crayfish
• ginger powder
• old soy sauce
• pickled garlic
• pickled ginger
• pickled pepper
• pork belly
• chopped green onion
• minced garlic
• pepper
• salt

Ingredients

Steps

1. 1 Take an appropriate amount of crayfish, add water and scrub for the first time, mainly scrubbing the belly side. After scrubbing all the crayfish, change the water and scrub for the second time. Be careful when scrubbing, and clean every place. Don't be afraid of the shrimp pliers pinching your hands. Grab the back of the shrimp. Once you brush it with the brush, the shrimp will faint. Pinch the middle of the shrimp tail, twist and pull, and the shrimp intestines will come out. Break off the shell of the shrimp head, but do not break it off. The yellow part is the shrimp roe. If the shrimp roe is missing, the flavor will be insufficient. The shrimp gills are the dirtiest part of the shrimp. When making crayfish, you must remove the gills. Not removing the gills will not only spoil the taste but also make them dirty. After removing the gills and cleaning them, press the head back so that it will not fall off when frying. If you make it at home, you can remove the shells, leaving only the yellow shrimp, and crack the shrimp claws to facilitate the flavor.

   

2. 2 Pick appropriate amounts of pickled ginger, pickled garlic and pickled pepper, chop them all, mix them together and chop finely. Appropriate amount of pork belly, cut into even dices (no pork skin required) and set aside. After the oil is heated to a high temperature, add the crayfish and fry until the crayfish turns red, then pour it out and set aside.

   

3. 3 Leave the bottom oil in the pot, add diced pork belly, stir-fry over low heat until fragrant, stir out the oil, then add minced garlic, chopped green onions, minced ginger and chopped pickled peppers, stir-fry over low heat, stir out the water in the dried chili peppers, stir out the aroma of the chili peppers, add an appropriate amount of bean paste after stir-frying, stir-fry together, add crayfish, pour in 1 bottle of beer, then add appropriate amount of salt, pepper, and dark soy sauce and stir-fry together. Cover the pot, cook over high heat for 3 minutes, then turn to low heat and simmer for 20 minutes. After 20 minutes, open the lid and reduce the juice over high heat. When the soup is suitable, add an appropriate amount of chicken essence, stir-fry evenly, and sprinkle with chopped green onion. It is delicious.

   

4. 4 Finished product pictures