How to make spicy crawfish

How to make spicy crawfish

Introduction:

"Crayfish has always been favored by the media, because their irresistible charm is always gossip. But crayfish love themselves, go their own way, let others say it! With its unique personality, it has been sought after by countless "Chihuo" fans! Crayfish fans around the world are increasing day by day. In 2011, Hubei Province alone exported more than 8000 tons of crayfish, and the national export volume was at least tens of thousands of tons. I have a strong curiosity. How many times can the shell of crayfish circle the earth every year? Today, let's make this spicy shrimp ball that makes countless crazy "crayfish powder" obsessed and has endless aftertaste

Production steps:

Step 1: many old people don't eat crayfish. In the 1980s, crayfish really live in the sewer as the media said, but most of them reach the anoxic sewer and their survival rate is very low. At present, many local governments support raising crayfish for income generation, large-scale breeding and export. Also raised the crayfish's value, let the ordinary working class cannot afford. Festival, no matter how to be worthy of their own mouth Oh! But crayfish live in mud; there is too much mud on them.

Step 2: This requires full patience, one by one with a brush slowly brush clean. If you want to make crazy shrimp balls by yourself, you need to have a calm state of mind. Pay attention to safety, this little thing is very naughty, cold will pinch hands, in order to put on gloves for safety!

Step 3: after brushing clean, use scissors to cut off the claws of crayfish; remove the shrimp thread. The two wings shrimp line has a small round wing above the crayfish tail; the strength should not be too big, otherwise the shrimp line will be broken.

Step 4: crayfish are very energetic, novices can't start. Don't worry, everything is difficult at the beginning, just practice a few times and you will be familiar with it.

Step 5: the crayfish has been cleaned and all the ingredients are ready. Cut ginger into equal sized shreds, and cut dried chili peppers into shreds.

Step 6: put the frying pan on the induction cooker; pour in 2 tbsp of oil. As the oil temperature rises, add shredded ginger and saute until fragrant. Add dried shredded red pepper, deep fry out chili oil, turn off the heat and add pepper and star anise.

Step 7: fire; pour in the washed shrimp balls. Stir fry quickly until the skin of the shrimp slowly turns red.

Step 8: change the medium heat and put a spoonful of cooking wine into the spoon.

Step 9: add a spoonful of the secret braised juice (it's sold in the supermarket, but it's sweet, so you don't need sugar).

Step 10: add a spoonful of soy sauce. Use the spatula to turn the sauce evenly on the shrimp balls, and the taste is fast.

Step 11: put the peeled garlic into the shrimp balls and turn over the fire for a few seconds. Add two spoonfuls of cooking wine and one spoonful of soy sauce.

Step 12: turn off the heat and add a spoonful of salt and pepper to the fried shrimp.

Step 13: don't put water into the fried shrimp balls. Only when the shrimp balls are completely soaked with seasoning can they taste good. And the smell is delicious; the aftertaste is endless. As a matter of fact, most of the shrimp balls are made with seasoning. Can you imagine that shrimp balls without seasoning will be delicious? The countdown to the Mid Autumn Festival, the crazy shrimp balls, let's have a happy holiday!

Materials required:

Shrimp balls: 2000 g

Garlic: 5g

Star anise: 5

Cooking wine: 3 teaspoons

Secret sauce: 1 teaspoon

Raw soy sauce: 1 teaspoon

Ginger: 5g

Pepper: 5g

Oil: 2 tbsp

Old style: 1 spoonful

Dried shredded red pepper: 5g

Attention: attention! A kilo of shrimp can only be peeled in half, so 2000 grams of shrimp is not much. When buying crayfish, the color is too bright. It was washed with shrimp washing powder. The corroded crayfish has little or no claws. The head of crayfish should be discarded. The head of crayfish absorbs heavy metals and bacteria. Buy crayfish to see its back clean and bright, belly villous, claws have hair, white and red light. It's raised in clean fresh water.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: medium spicy