Practice: 1, crayfish washed. This is the most troublesome step, and it will take a long time, because crayfish grew up in the river ditch and it is not very clean. If you buy a live one, you can let it spit sand in the water for a day, and the dead one can only be washed well-it is best to brush off the sediment in the middle of the claws with a toothbrush, and remember to draw the internal organs, because the internal organs of this shrimp also have a lot of sediment.
2. Marinate the shrimp with cooking wine for ten minutes.
3. Put the oil in a hot pot. After the oil is hot, fry the shrimp quickly, change color into shrimp balls, turn off the fire, drain the oil, and take out the shrimp.
4. Put oil in a hot pan, saute the minced pepper, Jiang Mo and minced onion and garlic, pour in the shrimp balls and stir fry over high fire. Add soy sauce, aged vinegar (a little), chopped pepper, pepper powder (more) and sugar, add appropriate amount of water, and cover over medium heat for two to three minutes.
5. After the soup is boiled, change the fire, stir fry quickly, add salt, monosodium glutamate and sesame oil (a little), and wait until the soup is dry.
A spicy crayfish that makes your fingers move and makes you sweat from head to toe becomes it!
Dujia spicy small lobster
Onion, ginger, garlic (cut into large pieces)
Vegetable oil (a little)
Dried Chili (all red) and Zanthoxylum bungeanum (granules)
Dahongpao hot pot bottom material (spicy, this is the most critical)
Sugar, beer, soy sauce, vinegar (a little)
Exercise:
Thaw the lobster tail and control drying with water.
Heat oil in a pan, add onion, ginger, garlic and lobster tail and stir fry until the water is basically dry. When the lobster is slightly red, pour in soy sauce and sugar, stir-fry it a little and color it, and pour in Dahongpao hot pot bottom material (I usually pour half a bag), because there is butter in the hot pot bottom material, and the pepper inside will be very hot after the butter melts. When oiling, you can pour beer (canned and semi-canned) and water (just a little more than lobster), and add dried Chili to drink Chili according to your own taste (you can also leave it, Dahongpao is very spicy, but it looks good). Pour the contents of the top pot into the casserole. Stuffy for 7 or 8 minutes, add some vinegar when cooking.
Note: there is no need to add salt in the whole process.
Taste:
It is characterized by the taste of butter, which is thick, hemp and spicy, and the meat of lobster tail is easier to peel.
After being stewed in casserole, the curved back of lobster tail will be unified upward, beautiful and red.