The hot weather is coming, and now it is the season to eat crayfish. Fortunately, the price of crayfish has fallen, which is a good thing for us to eat! I bought two kilograms two days ago and processed them myself. We sell 25 kilograms here. I don't know what the price is there. Crayfish generally include garlic crayfish, spicy crayfish, spicy crayfish and pickled crayfish. Today, I mainly talk about spicy crayfish, because most foodies like spicy crayfish! Next, I will share my experience with you!

Because it is not specialized in catering, there is generally no need for spices at home, just use thirteen incense! Dining and cooking crayfish, all crushed spices, stir-fried special ingredients!

Make spicy crayfish.

500 grams of main ingredients.

Accessories: 200g of cucumber strips, 30g of bean paste, 20g of chafing dish bottom material, 20g of fragrant fish material, 20g of millet and spicy granules10g, 20g of garlic granules, 5g of ginger slices, 20g of second-fine-picking knots, 20g of dried Chili knots, 5g of dried Chili peppers, 5g of chicken essence, 5g of monosodium glutamate, 5g of cooking wine and 5g of Chili noodles.

Buy a catty of crayfish from the market, change it with clear water several times, cut off the head, feet and tail with scissors, grab the middle part and pull it out, and the intestines will come out, and then cut a knife from the bottom to the back, which is more delicious! After all the crayfish are treated, add clean water and wash them for later use.

Add wide oil to the pot, fry crayfish with 70% heat, fry for one minute, then take it out for later use, add 200g of cooking oil to the pot, add bean paste, chafing dish bottom material and fragrant fish material and stir-fry until fragrant, then add millet spicy granules, garlic granules and ginger slices and stir-fry until fragrant, then add a can of beer and crayfish, boil over high fire, season with slow fire 10 minute.