Spicy Crayfish (Family Tips Version) Recipe
Overview
Every summer, I really want to eat crayfish, but the cooked food outside is very expensive and dirty. I saw Zhuang Ge's crayfish for sale in the wholesale market that day, so I bought some crayfish and enjoyed it. Although it was my first time to make crayfish, it was a success. It tastes great. It's more affordable than those in lobster shops, and it's hygienic. You can eat it with confidence! It’s not troublesome to make, so let’s take a look.
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Ingredients
Steps
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First go to the vegetable market and buy fresh crayfish (online shopping is more convenient now, Zhuang Ge’s crayfish can be delivered to your home fresh). Store water in the pond for more than half a day; change the water frequently in the middle, the crayfish will keep spitting out some dirt and other dirt
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While the lobsters are being raised, prepare the ingredients, put thirteen spices and chili powder in separate tea bags;
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After the lobster was almost clean, I started to clean it up. Use a discarded toothbrush to carefully brush the belly. This area is very dirty. In fact, Brother Zhuang’s clear water crayfish is always clean, and it is much easier to handle
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After brushing the belly, I started to prepare to pull the shrimp thread, which is the intestines. When pulling, first find the middle section of the tail. I saw that there is no
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Grab this piece of tail and twist it, and the shrimp line will be completely pulled out;
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After cutting off the small claws and tentacles, continue to put it in the water basin to vomit for more than half an hour, and also change the water more
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Heat oil in a pan, add more oil, first sauté the Sichuan peppercorns, peppercorns, and chili pepper shreds, then remove them, then add a small amount of green onion and ginger to the pan, stir-fry until fragrant, then add the lobster and stir-fry
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Stir-fry until the lobster begins to change color, then pour in cooking wine and beer, add salt, sugar, soy sauce and vinegar and continue to stir-fry. After boiling, add the cooking bag and scallions, ginger and garlic
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After boiling the pot again, pour in boiling water, making sure to cover the lobsters. Continue to boil over high heat, then reduce the heat to low for about fifteen minutes to reduce the juice;
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Don’t rush to eat after taking it out of the pot. Continue soaking it for about fifteen minutes to let the flavor of the soup penetrate more. At the same time, throw away the ingredients package
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Done
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Please taste
