Recipe introduction

Summer is the season for crayfish. Crayfish is very popular with everyone, whether in restaurants or friends circle, because it is bigger, fleshy and delicious than other freshwater shrimps. . . It is really "not eating lobster, or on the way to eat lobster", and it is everywhere. After Tomb-Sweeping Day, many restaurants in Wuhan put it on the table as the main course in summer. They make crayfish into spicy shrimp, fried shrimp, braised shrimp, fried shrimp balls and other dishes, and the click-through rate is very high. I visited the seafood wholesale market two days ago and found that all crayfish were "plump". Speaking of it, early summer is the best time to eat crayfish. At this time, the shrimp yellow meat is fat and delicious, which greatly increases people's appetite. Even the three sections on the shrimp tongs are all elastic snow muscles from beginning to end. Why not make people drool? How is it possible to eat a pot of shrimp in a restaurant now without waiting in line for two or three hours? Forget it, let's buy crayfish to cook, which is both hygienic and affordable. The key is that it tastes good and you can enjoy cooking. Today, I will tell you how to eat crayfish-spicy crayfish, which has conquered the appetite of thousands of diners. The dishes are red and bright, the shrimp meat is tender and smooth, and the taste is spicy and delicious, which makes people's index fingers move. Another advantage of eating at home is that you don't need to pay so much attention to such a large amount, and you don't need to bring disposable gloves. Where's the wine

material

Crawfish cooking wine octagonal cinnamon fragrant leaves Chili onion ginger garlic dried Chili bean paste soy sauce cooking wine sugar oil salt

working methods

1. Hold the shrimp in your left hand, turn the crayfish belly up and rinse it directly under clean water;

2. Face the crayfish up and find the piece in the middle of the shrimp tail;

3. Pull out the shrimp line (intestine) from the tail;

4. Prepare other materials and drain the shrimp;

5. Put cold oil in the hot pot, put more oil, and add the processed crayfish;

6. Stir-fry until the shrimp turns red, stir-fry and drain;

7. Leave a little base oil in the pot and fry the bean paste;

8. Stir-fry the red oil, add onion, ginger, garlic, star anise and other aniseed to continue to stir-fry;

9. Stir-fry and add water or beer (just submerged in lobster water), soy sauce and cooking wine to boil;

10. Add the freshly fried crayfish and cook for 20 minutes (depending on the quantity);

1 1. Add salt, and collect juice by fire;

12. Finally, add some sugar and stir well;

13. Put them in the pot.

skill

1. Crayfish must be handled with care. Grab the shrimp with your hands, let the crayfish's abdomen face up, and wash the shrimp directly under running water. Then put the crayfish face up, find a piece in the middle of the shrimp tail, hold that tail and pull out the shrimp line inside; Draining the treated crayfish;

2. Heat the pot, put a lot of oil (2-3 times that of ordinary cooking), and put the processed crayfish to drain the water; Generally, what is sold outside is fried, but in order to be healthier at home, add more oil to fry crayfish and put it out for later use;

3. Leave a little base oil in the pot, add bean paste and stir-fry red oil, then add all seasonings and aniseed and stir-fry, add some water or beer and cook for a while; Then add the processed crayfish and cook for about 20 minutes (mainly the amount of shrimp). Around 1989, turn on a small fire to collect juice, add salt and sugar and stir-fry to taste;

4. Turn off the fire and soak for a while with a little juice left to make the soup it inhales more delicious; Then put the prepared crayfish into the pot.