Eating crayfish mainly means eating these three parts. The first is the shrimp tail, the place with the most meat. Most people mainly eat here. There will be a shrimp line at the tail of the shrimp, which is the intestine of crayfish. It's too dirty to eat. Tear a hole in the shell of the crayfish tail along the shrimp yellow, so that it can be easily picked away with a toothpick. Generally, crayfish cooked at home will pull this shrimp line out in advance.
Then there are shrimp tongs. There's not much meat here, it's hard. This piece of meat is troublesome to eat. Many people will give up this piece of meat, knowing that they can pull it out by grabbing the shrimp tongs and twisting them left and right, so that the meat inside will be exposed and the meat here is delicious.
Finally, you can eat shrimp heads. Of course, not everyone can eat it. The most important thing is to eat the shrimp yellow inside the shrimp head. This shrimp yellow is particularly delicious, not only delicious, but also very nutritious. Just eat the prepared shrimp yellow flavor and throw away the rest. In this way, a crayfish was completely eaten.
The method of crayfish is as follows:
Ingredients: 2 kg of crayfish, oil, onion, ginger, garlic, dried pepper, green pepper, pepper, cinnamon, star anise, fragrant leaves, Pixian bean paste, chafing dish base, chicken essence, cooking wine, sugar, thirteen spices, Chili noodles, pepper oil, coriander, sesame seeds, water, etc.
1 and 2kg crayfish are cleaned according to the above steps.
2, hot oil in the pot, directly put the crayfish, fry until the crayfish turns red, and then remove (in order to make the shrimp more tender).
3. Put the onion, ginger, garlic and onion into another pot and stir fry. Add 20g dried capsicum, 10g green pepper, 15g pepper, 1 cinnamon, 4 star anise and 5 fragrant leaves, stir-fry for 2 minutes, and add 1 tablespoon Pixian bean paste, 15g chafing dish base.
4. Stir-fry the crayfish for 2 minutes, add just the same amount of water as the crayfish, and boil over high heat. After boiling, add 2 spoonfuls of chicken essence, light soy sauce and cooking wine, and simmer for 10 minute.
5. Then add 2 tablespoons of white sugar, 1 tablespoon of thirteen spices and 1 tablespoon of Chili noodles, and simmer for 10 minute. Finally, add 2 tablespoons of pepper oil and cook for 5 minutes. Sprinkle coriander and sesame seeds before cooking.