working methods
What needs to be done in the early stage:
1, with a clean toothbrush, scrub the whole body of the lobster under the faucet one by one (pinch its back tightly to avoid being caught);
2. Cut off the beard fork with scissors and soak it in clear water for later use;
3. Peel two pieces of dried ginger and cut them into Jiang Mo (slice them first, then replace them with shredded ginger). Each piece of ginger is about 50mm square;
4. Cut two green onions into minced green onions (the method is the same as above);
5. Peel and root two garlic and garlic cloves, and mash them with the back of a knife;
6. Cut the dried Chili into filaments with scissors (anything else? Does it taste good？ A small bag of dried peppers);
7. a small bag of pepper;
8. A small bowl of salad oil (about 250 ml);
9, cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence.
Specific steps:
1, buy live crayfish, wash them with clear water, and rinse them very clean. Then, the raw materials should be pepper, pepper, garlic, ginger, onion and aniseed. Salt, monosodium glutamate, sugar and wine. This wine depends on what kind of wine you have, including yellow wine, white wine and cooking wine. Put oil in the pot. When the oil is almost gone, put the pepper first and put it in at one time. Crawfish and peppers fly fast.
2, cover the lid, be sure to have good ventilation, because there may be a lot of smoke. Half a minute, stir fry, add ginger, aniseed, garlic and wine.
3. If you want to keep the head of crayfish, you can cut off the tip of the head slightly. If you want to save trouble, just cut off your head with a knife.
4. Pick out the crayfish head sandbags with scissors heads.
5. Gently pinch one of the three pieces at the tail of the crayfish and pull out the intestines of the crayfish.
6, from the oil pan, put a few slices of ginger, pour crayfish, and put a little yellow wine to stink. Stir fry for a while. When you see the crayfish turn red, pour in thirteen spices. If you can't buy it, you can use ordinary Sichuan hot pot with low ingredients. Cover and simmer 15 minutes, and a plate of delicious spicy thirteen-spice crayfish will be finished. Crayfish is cold, so it is very necessary to have a proper amount of onion and ginger, and garlic can also be used to remove fishy smell and enhance fragrance. Cumin and cinnamon leaves can add a unique flavor, plus the hemp of pepper powder and the spicy of Chili powder, which are the main raw materials for my spicy crayfish.
Start hot work:
1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper;
2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry;
3. Add sugar and salt after fragrance; (Because the shrimp shell is thick and hard, it is not delicious. It is recommended to put more salt than usual. 4. Change the fire, control the water and pour in the shrimps. Because the shrimps feel hot and spicy at this time, they will climb out one by one. So please note: after that, you must hold the pot cover in your left hand and the spatula in your right hand to prevent the situation from getting out of control.
5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times;
6. Pour in about two teaspoons of soy sauce and a small amount of vinegar and stir fry a few times;
Stir fry process:
1. At this time, the shrimp basically changed from scarlet to bright fiery red, and it was slowly getting into the taste, and it only took three minutes to eat. It takes 12 minutes to cook. Note: generally speaking, it may be more troublesome, and it is rare to do it yourself. Actually, cooking twice is faster than ordinary home cooking.