Hunan Province spicy crawfish is a large division of crawfish, it can be said that one side of the water and soil cast one side of the taste, crawfish in the Hunan land with four water and a lake, was cooked out of the millions of flavors. Ancient people to "mole cricket song, loach out, Wang Gua Sheng, bitter hemp vegetable show" for the summer, but in Changsha people see, when the crayfish was served on the dinner table, summer, has appeared. The guys were preoccupied with making the red shrimp exposed white muscle to. Until the shrimp head deposits such as a small hill, until the shrimp tip of the mouth pincers in the meat is eaten, until the greasy hands vaguely spicy, can be reluctant to wipe the thin red mouth. Go to the market to choose a big fat and tender crayfish, in addition to shrimp brain open back pick off the shrimp line, with an electric toothbrush to brush the abdomen clean, burn a pot of oil to one hundred and seventy degrees Celsius, put the crayfish into the hot frying cooked, due to the fried crayfish taste is more tight, not like the water blanched meat texture of the soft and very easy to rot.

Pour in a spoonful of cooking oil, cut the ginger, garlic for bursting incense, and then add dried chili pepper section, pepper grain, millet pepper, star anise, cinnamon ding, good ginger, stir-fry a little. And then put into the Sichuan bean paste, spicy girl, spicy sauce, oil consumption, burst incense, pour into the fried crayfish stir-fry, while frying the side of the two pots of head, to remove the fishy flavor. Stir-fried after the big bone broth, pour two bottles of beer, open fierce fire boil, put in chili oil, chili powder, white pepper, chicken essence powder, a small amount of sugar, a small amount of five-spice powder seasoning. Then put a little white peony and white kou, big red cook 5min, put in perilla leaves, stir fry a little to be able to get out of the pot. Yueyang City to eat lobster to lobster tail, steamed the most famous. Today a lot of daily crayfish sent to Beijing, Guangzhou, Shenzhen, Weihai and other places.

Spicy crayfish is Weihai style, combined with Hunan cuisine flavor taste good. But we still love Yueyang Tianbao's lobster tail, and no brain and pincers, the specifics do, eat into the flavor. Crayfish, rice wine, old chenggong vinegar, soy sauce, soy sauce king, Pixian bean paste, chopped pepper, ginger, garlic, morning glory, salt, sugar, dry perilla leaves, chili; crayfish to head cover to gills and mouth sand line, put into the vinegar water soak for a while and then change the toothbrush brush neat; ginger cut into slices, chopped morning glory, chopped garlic, chili pepper cut strips; pot of oil boiled pour into the cleaning of the crawfish sautéed off the color, and then poured into the rice wine, old chenggong vinegar. Soy sauce, soy sauce, soy sauce king, PI County bean paste, chopped pepper and ginger, garlic, morning glory; plus not over the crayfish water with salt and a small amount of sugar, dry perilla leaves soaked and chopped into the pot, to be soup is almost dry when adding chili.

A tasty and delicious spicy crayfish got it right. Hunan flavor shrimp is also more nutritious, very worthy of the guys to try. Crawfish is supposed to be extremely nutritious shellfish species with a lot of health benefits. Shrimp is a high-protein, low-fat meat food, and its texture is soft, easy to digest, the elderly can also take. Shrimp in the calcium content of a variety of animal and plant food category of the top, a small amount of consumption can assist in the prevention of cancer. Crayfish with colorful magnesium, magnesium has a key regulator of cardiovascular theme activities, can be very good maintenance of the endocrine system, it can reduce blood cholesterol levels. In addition, crayfish contains phosphorus, calcium, children, pregnant mothers especially nourishing effect.