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1, spicy crayfish, also known as flavor shrimp, Changsha flavor shrimp, spicy crayfish, is a famous local snack in Hunan.
2, today Lao Liu will share the "spicy crayfish" method, like friends can collect first, have time to try it themselves.
3. The following begins to introduce the required ingredients:
2 kg of crayfish, spicy sauce, cinnamon, star anise, hot pot base, green peppercorns, garlic, ginger, green peppers, cucumbers
4: First flatten the garlic into minced garlic, slice the ginger, remove the green pepper and cut it into oblique slices. After the pan is dry, pour in the rapeseed oil, add the minced garlic and stir-fry until fragrant, then add the hot pot base and spicy sauce and stir-fry the red oil, and then add the cinnamon, star anise, green peppercorns, and ginger slices and stir-fry to bring out the aroma
5, then pour in the lobster stir-fry into the taste, stir-fry and then add a spoonful of soybean sauce, an appropriate amount of dark soy sauce, soy sauce, cooking wine pot side poured to remove fishy, two spoons of sugar, a spoonful of salt, and then put in the beer, then cover the pot and bring to a boil, medium and medium heat for 20 minutes
6, when the soup is almost finished, then add green pepper slices, cucumber segments, and then put some pepper oil, spicy oil, stir-fry the raw pot delicious. Such a pot of fragrant and spicy spicy crayfish is ready
7, crayfish nutrients and sea shrimp are comparable, are high protein, low fat, protein content accounted for about 16% to 20% of the total, fat content of less than 0.2%
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