In order to make and enjoy a clean and spicy crayfish at home, the little girl browsed the online crayfish cleaning and making strategy. After several attempts, she summed up a set of ultra-detailed and ultra-simple crayfish processing and making methods, hoping to bring some help to everyone.
Let's talk about the treatment of crayfish first ~
Cleaning crayfish is really a troublesome process, but cleaning sanitation can make eating more enjoyable! Well, before it's too late, let's get started!
Fill the basin with water, then add a spoonful of salt, add some white vinegar and stir. After that, pour in the crayfish and let the crayfish stay inside for 15-30 minutes. Next, it's time to witness the miracle. You will find that the old black belly is much cleaner, and the clear water in the basin will be much turbid.
After the first step, the crayfish will become less energetic, and you can start to go to the shrimp line and cut off the extra beard.
When I went to the shrimp line, my technique was to hold the crayfish's head in my right hand. In order to avoid being hurt by shrimp tongs, I try to tilt my ring finger and little finger, and I can also wear plastic gloves.
There are three tail stalks in the tail of crayfish, and the middle one is connected with the shrimp line.
Then just grab the tail handle in the middle of the tail, twist it left and right, and then pull it gently! It should be noted here that crayfish will also struggle painfully when pulling the tail handle, so it is necessary to grasp it to avoid being caught. The specific process of removing the shrimp line can also refer to the Gif diagram below.
Crayfish without shrimp line have no fighting power. At this time, you can brush the residual stains with a small toothbrush. Don't ignore the belly, back, head and pliers ~ After brushing, you can also cut off the extra beard of the crayfish mouth, and then rinse it with clear water, and the crayfish will be clean!
After cleaning the crayfish, you can start making a pot of super spicy crayfish! But before that, the corresponding ingredients naturally need to be prepared!
Just prepare the ingredients and side dishes as shown below. Some friends may not like coriander very much, so you can do without it ~
The preparation of ingredients is very simple. Peel garlic cloves, cut ginger into thick slices, and cut parsley and green onions into sections.
Pour the right amount of rapeseed oil into the pot. The right amount here refers to the amount of crayfish, which is about 1 times more oil than other dishes. After the oil smokes, add the bean paste, stir-fry the red oil over medium heat, then add the dried pepper and pepper and stir-fry. The amount of dried Chili depends on our own spicy degree ~
Stir-fry Zanthoxylum bungeanum and dried Zanthoxylum bungeanum in the pot, then put star anise, fragrant leaves, ginger slices, garlic cloves and green onions in the pot.
When the smell of spices comes out, you can pour the crayfish into the pot and stir-fry it with high fire.
Pour in oil consumption and soy sauce after 2 minutes. When the crayfish is fried until the color turns red, pour the beer into the pot and drown the crayfish.
After pouring the beer, cover it and let all the flavor of the torch soup be brought into the crayfish meat ~ 15 minutes later, add a proper amount of salt and chicken essence, stir fry, then cover it and collect the juice, and sprinkle a little coriander before taking out the pot, which is perfect ~ (Please make up the gesture of Teacher Venus yourself, there is no expression pack here, haha)
Ok, that's how my spicy crayfish is made ~ If you think it's not bad, please like it ~