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1, spicy crayfish is also called Changsha flavor shrimp, spicy crayfish, spicy crayfish, thirteen spiced crayfish, or even abbreviation
2, today Lao Liu will come to 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:
Crayfish, ginger, garlic, dried chili, star anise, cinnamon, peppercorn grains, Pixian bean paste, hot pot base, spicy sauce, cooking wine, oyster sauce, soy sauce, soy sauce, soy sauce, soy sauce, sugar, beer, screw pepper
4, first wash the crayfish with water, brush it with a brush, and then pull the shrimp line out, cut off the shrimp legs, cut off the shrimp head to remove the shrimp stomach, the shrimp mouth is also cut clean, and the shrimp is handled. Then put the lobster under the loss to rinse it, block it with your hands when punching, and don't flush the shrimp yellow out
5: Slice the ginger, cut the screw pepper into hob pieces, flatten the garlic into minced garlic, cut the dried pepper into small pieces, and put it into a bowl of peppercorns, star anise and cinnamon. Pour in the rapeseed oil in a hot pan, heat the oil and add a spoonful of Pixian bean paste, hot pot base, and two spoonfuls of spicy sauce to fry the red oil
6, and then put the large ingredients into it, fry the aroma, and then put in the minced garlic to stir-fry, stir-fry the incense and then put in the lobster to stir-fry together, when frying, try to be light, do not fry the yellow of the lobster, and then pour in the cooking wine to fishy, raw soy sauce fresh, dark soy sauce coloring, oyster sauce, two spoonfuls of white sugar to freshen, stir-fry evenly, salt does not have to be put, because the seasoning is salty
7: Pour another bottle of beer, cover the pot and simmer for 10 minutes. When the time comes, put the screw pepper and ginger slices into it, press the screw pepper into the soup, and burn it to the pot
8. It is a famous traditional snack in Hunan Province, made of crayfish, with spicy and fragrant taste, bright red color, smooth texture and tender texture, and spicy taste
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