Materials required for spicy shrimp tail: crayfish shrimp tail 1 kg, 2 parsley, appropriate amount of oil, 4-5 cloves of garlic, 2 spoons of spicy butter chafing dish bottom material, cooking wine 1 spoon, seafood soy sauce 1 spoon, chicken essence 1 spoon,

Practice steps:

1. Put the frozen crawfish tail into clear water, thaw it naturally at room temperature, take it out after the tail is completely melted, rinse it, and drain the water for later use. Spicy butter chafing dish bottom materials are generally sold in supermarkets.

2. garlic is cut into powder, coriander is cut into small pieces, and I used 2 spoonfuls of spicy hot pot bottom material, which can also be put according to personal taste, with more emphasis on heavy taste.

3. Add water to the pot and bring to a boil. Add the shrimp tail and blanch for 2-3 minutes. Take out the shrimp tail and drain it for later use. Blanched shrimp tail can remove impurities and odor, and it is cleaner and more hygienic to eat.

4. Add oil to the pot, heat it, add garlic and stir-fry it with low fire until it smells like garlic.

5. Add the shrimp tail and stir-fry for 2-3 minutes, and stir-fry the excess water, which is easier to taste.

6. Add the chafing dish bottom material and stir-fry, stir-fry the bottom material, pour in seafood soy sauce and cooking wine, add chicken essence and a little water, bring to a boil, stew for 1-2 minutes, then collect the juice with high fire, add coriander segments and stir-fry, turn off the fire and serve out. A plate of spicy and delicious shrimp tail is ready.

Tip: blanch the shrimp tail before frying, which can remove impurities and odor and make it cleaner and healthier to eat. The amount of hot pot bottom material should be put according to personal taste. If you like spicy food, put more.