Summer is just around the corner, and the most popular is cold beer with crayfish. Today, Anan will share with you a spicy crayfish recipe, absolutely delicious, spicy and addictive.
Crayfish is divided into two varieties of green shrimp and red shrimp, I recommend that you use green shrimp to do, more clean, crayfish in the early stage we have to deal with clean, otherwise it will have a fishy smell and is not hygienic.
1. The purchased crayfish is best raised in clean water for more than 2 hours, and then rinsed several times under the running water until the water is almost clear and there is no obvious turbidity;
2. There is a triangle in front of the crayfish eye, cut it with scissors, and dig out the shrimp sac (that is, the black thing, equivalent to the stomach);
3. The shrimp gills under the shrimp head are equivalent to a filtration system, and the dirty things are on top, so the shrimp gills should also be pulled out together;
4. Brush the lobster surface with a toothbrush, especially the abdomen;
5. Go to the shrimp line, the lobster tail has a total of 3 petals, take the middle one petal and twist and pull, the shrimp line will be easily pulled out;
The next thing is to prepare the ingredients for the crayfish, if you want the crayfish to be delicious, the ingredients must be put more, I will generally use onions, ginger, garlic, fragrant leaves, peppers, peppers, peppercorns, Pixian bean paste, soy sauce, salt, sugar, white wine, beer, chicken essence, green peppers, onions, etc.
Green onions I use green onions, it will be more fragrant to eat, peppercorns and peppers first with boiling water to soak, more can stimulate the spicy taste.
Next, start the production steps
1. After the frying pan is heated, fry the crayfish for 10 seconds, quickly put it into the ice water to cool it, and the hot expansion and contraction will make the taste of the shrimp meat more q-bomb;
2. Start another pot, put a little more oil than usual, add two large spoons of Pixian bean paste and stir-fry the red oil, add green onion, ginger, garlic pepper, pepper, pepper, green pepper, onion, and fragrant leaves to stir-fry the aroma;
3. Quickly stir-fry the processed lobster, add an appropriate amount of salt, soy sauce, sugar, and a little high liquor according to personal taste and stir-fry evenly;
4. Add a bottle of beer, a bottle of beer amount of water, cover and cook for 10 minutes;
5. Turn off the heat without uncovering the lid, continue simmering for 10 minutes;
6. Finally, add green pepper segments, onion segments, sprinkle some chicken essence, and collect the juice on high heat;
【Precautions】
1. If there is not so much oil at home, the crayfish can not be fried, sautéed out of the red oil into the spices and stir-fried, and then into the crayfish stir-fried until the color changes and then the next step can be;
2. Highly high liquor can play a role in sterilization, fishy and fragrant, and the effect is better than cooking wine when making crayfish;
3. White sugar must be put, which can play a neutralizing role and make the taste more perfect;
4. If you want to eat garlic crayfish, replace the fried red oil with fried garlic, garlic must be more, eat fragrant;
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