As a veteran foodie, how can you let go of the crayfish season, rather spicy than miss the delicious! The crayfish that come out of this are spicy and spicy! It's so delicious that the soup can't bear to pour it out! Sucking on the soup and taking a sip of wine, I can't stand it! Must Collect!
By The Good Man | Meal Notes
<h2>Royalties</h2>
Fresh crayfish 2 pounds
Suck finger seasoning 2/3 can
Shallots 40g
Ginger powder 10g
Garlic cloves 40g
Red pepper (fragrant but not spicy) 10g
Peppercorns 10g
<h2>Practice steps</h2>
1: Cut the green onion into pieces, garlic into cloves, cut into pieces of coriander, and finely chop the shallots for garnishing
2, fresh crayfish with a brush thoroughly brushed clean, no dirt and no impurities, the abdomen is transparent color, brush clean after adding an appropriate amount of salt, soak for half an hour (let the crayfish spit sand, sterilization)
3. After half an hour, cut off 1/3 of the shrimp head with scissors, remove the gills, and retain the shrimp yellow (I directly soaked it until it died naturally... Otherwise I don't dare to put down the scissors... ）T . T
4, drag a piece of tail in the middle, turn left, turn right, and then use a clever pull, the shrimp line will be pulled out
5, after all the treatment, then rinse until the water is clear
6: Peppercorns and red peppers, soak in warm water for 10 minutes, soak in flavor, and add flavor to the pot
7, hot pan cold oil, oil temperature to 40% or 50% hot (put a chopstick into it, there are many dense small bubbles around the chopsticks)
8: Pour in the washed crayfish, quickly fry the bright red and change color on high heat, the surface is bright, and fish out for later
9, leave some fried remaining shrimp oil in the pot, add pepper and pepper and sauté to make the aroma (excess shrimp oil should not be wasted, leave it to make seafood more fragrant)
10: Add 1/2 of the shallots and garlic cloves and sauté until fragrant
11: Pour in 2/3 can of "sucking finger crayfish seasoning" and stir-fry evenly
12: Add the fried red crayfish and stir-fry evenly
13: Pour in an appropriate amount of warm water, cook for 8 minutes on medium-low heat (no more than the amount of water of the crayfish can be) can also be used to beer
After 14 or 8 minutes, add the remaining shallots and garlic cloves, turn the heat to slightly collect the juice, sprinkle with parsley and shallots
15, this seasoning is very spicy! Can't eat spicy less put!
16, spicy and spicy! It was so delicious!
17, crayfish sucked up the juice! Really can't stop!
<h2>Tips</h2>
1, live crayfish need to add salt to soak 2, cut off 1/3 of the head to use ingenuity to pull out the shrimp cheeks, keep the shrimp yellow 3, drag the tail in the middle of the piece, twist the left, twist the right, pull out the shrimp line 4, red pepper and pepper need to soak in warm water 5, the seasoning is very spicy and spicy! Can't eat spicy less put! Cook on medium-low heat for 8 minutes and turn to high heat to collect the juice slightly
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.