Spicy crayfish

Spicy crayfish

Introduction:

"Spicy crayfish" is very popular in the country, from the end of the 20th century to now, people's love for crayfish is increasing. This time of year is a good time to eat crayfish. In the past, I would not go to restaurants to eat, and the price is rising every year. Even so, I can't help but go to relieve my craving! Since I learned how to make crayfish from my friends, I have never eaten it in a restaurant, because the taste I make is the same as what I sell. I have all kinds of spicy and delicious food, which is loved by my family. Although it's hard to do it yourself, it's cheaper and more affordable than selling it. It's clean and hygienic. "

Production steps:

Step 1: fresh crayfish

Step 2: clean the crayfish shell with a brush

Step 3: remove the sandbags from the lobster head with scissors

Step 4: grab the lobster's tail with your fingertips and pull it out. The sand line will be taken out easily

Step 5: prepare the washed lobster and seasoning

Step 6: shallots and ginger slices

Step 7: oil the pot (more oil), heat the oil and add sugar

Step 8: pour in the crayfish and stir fry over medium heat

Step 9: stir fry the crayfish until it turns red. When the water comes out, stir fry the green onion and ginger slices for a while

Step 10: pour in the seasoning and chili powder in step 5 and stir fry

Step 11: stir fry the flavor and add cooking wine, soy sauce and soy sauce

Step 12: stir fry vinegar and chicken essence evenly

Step 13: add half pot of water

Step 14: add salt

Step 15: stir fry evenly, cover and heat for 15 to 20 minutes

Step 16: collect the juice until half dry

Step 17: take out the pot and put it on the plate. Enjoy the delicious food!

Materials required:

Crayfish: 1000g

Vegetable oil: right amount

Chicken essence: appropriate amount

Shallot: 50g

Ginger slices: right amount

Cooking wine: moderate

Chili powder: appropriate amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Tsaoko: one

Cinnamon: moderate

Fennel: right amount

Angelica dahurica: moderate amount

Fragrant leaves: appropriate amount

Tangerine peel: appropriate amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Vinegar: right amount

Precautions: when cleaning lobster, it's best to wear a glove to prevent the lobster handle from being pinched. Seasoning can be added according to your own taste. When adding salt, it's best to taste the salty taste first and then add the lobster. When cleaning lobster, it's best to wear a glove to prevent the lobster handle from being pinched. If there is no big material, it can be replaced by shisan Xiang

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: medium spicy