Every summer, barbecue and crayfish become people’s favorite foods. On a summer night, make an appointment with a few friends to eat crayfish and drink refreshing draft beer, and your taste buds will be satisfied instantly.

However, when I eat out every day, there will always be a day when I get tired of eating and feel that the taste is too simple, either Shisanxiang or spicy. Don’t worry, today we bring you salt and pepper flavored crayfish. The shell is crispy and the meat is tender. It’s finger-licking delicious and goes great with beer.

Ingredients:

Crayfish, scallions, shallots, garlic, ginger, dried red chilies, Sichuan peppercorns, light soy sauce, salt and pepper, Sichuan peppercorn oil, barbecue ingredients, spicy sauce, oil .

Method:

Use a brush to clean the surface of the crayfish, cut off the shrimp legs, cut off the front end of the shrimp pliers, pull off the shrimp thread, break off the shrimp head, and clean the inside When the shrimp are yellow, use scissors to cut open the back of the shrimp. (The crayfish processed in this way is cleaner and easier to taste.)

Cut the ginger and garlic into small pieces, cut the red dried chili into small pieces, and cut the shallots and green onions into small pieces.

Pour oil into the pot and fry the cleaned crayfish.

Fry until the shrimp shells turn red and crispy, the oil in the pot changes from turbid to clear oil, and the lobster does not splash oil in the oil pot.

At this time, take out the fried crayfish, drain the oil, and put it on a plate for later use.

Pour off the excess oil, leaving the base oil, add chopped ginger, red dried chili segments and Sichuan peppercorns and saute until fragrant.

Add minced garlic and scallions and stir-fry until fragrant.

Pour in the fried crayfish, stir-fry evenly, add a little light soy sauce to taste, then pour a little pepper oil, add 3 to 4 drops of spicy sauce, and stir-fry the crayfish evenly.

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Home-cooked food

Author: Lazy Kitchen

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Finally, sprinkle some salt and pepper and barbecue ingredients, stir-fry evenly, then sprinkle with chopped green onions and serve.

This salt and pepper crayfish is ready. The shell is crispy, the shrimp meat inside is very tender, and the crayfish with the back open is more delicious.

To eat this kind of salt and pepper crayfish, you have to suck the shell first and then eat the shrimp meat inside.