If you don't use beer, it's hard to get rid of the fishy smell of crayfish. What I want to share with you today is that when you make spicy crayfish, don't just add beer, add more of it. The crayfish is delicate and delicious, and there is no fishy smell. Let's take a look at what it is. The key to eating seafood is to remove the fishy smell. Because seafood has a heavy fishy smell, foodies have always had many ways to eat crayfish.
The first step is to make all kinds of delicious food, the most common of which is this kind of hemp flavor. Even if it is made into beef flavor, beer is needed, and crayfish are cooked with beer. Some people like to eat steamed crayfish, or put crayfish on the fire. The baked crayfish is brown and tender, which is especially delicious.
No matter what kind of eating method is used, it is indispensable to cook crayfish. In order to make crayfish more fragrant, it is inevitable to use beer, which can enhance the taste and make crayfish taste more delicious.
The second step is to share with you this time. Don't just add beer to the crayfish. Add more of it. It's fresh and tender, and it doesn't smell fishy. When cooking crayfish, the crayfish will be cleaned up. In addition to soaking in salt water, the correct way is to cut off the whiskers and heads of crayfish and soak them in natural soda water for a while, so that the crayfish can spit clean and fine sand, and then rinse them with water.
Step 3: Pour pure grain wine, rice wine, soy sauce salt, ginger slices, onion and garlic into the pot, and then add a proper amount of cold water. After the fire is boiled, put the crayfish in the pot, cook for three minutes, then pour beer, and boil it, and skim the foam on the surface. At this time, add a bowl of fruit and vegetable juice, either cucumber juice or celery juice. Adding fruit and vegetable juice can make the crayfish more delicate and delicious. Everybody remember?