In general, spicy crayfish can be deep-fried, can also not use deep-fried, it has a variety of practices, different practices will be used in different ways of production. Let's look specifically at it below!

Spicy crawfish to fry

Spicy crawfish can be deep-fried, can also not use deep-fried, the main individual practice.

If it is the case of their own home to do crawfish, you can completely ignore the appearance of selling and customer experience, or not fried. First, the meat quality is easier to control; secondly, it is more economical to use oil.

Ingredients:

scallions, ginger, garlic, pepper, pepper, dried chili peppers, sesame leaves, star anise, hot pot base one-sixth of a packet, PI County bean paste 1 spoon, salt, soy sauce, old soy sauce, beer, chicken essence, sugar, thirteen spices

spicy crayfish (deep-fried version) of the practice ?

1, prepare two pounds of crayfish, brush and clean, remove the shrimp line.

2, prepare more oil, fry two minutes in the pot and fish out, (a little claw will turn white, it's almost)

3, another pot, put the seasoning before 8 samples. Stir fry the flavor, pan into the fried crayfish, stir fry and add a spoonful of Pixian Douban sauce, pour half a bottle of beer, salt, chicken essence sugar. Soy sauce, soy sauce.

4, and finally put a spoonful of thirteen spices. Stir fry. Like soup more points, you can put less wine, add some water.

Non-fried version of spicy crayfish

Ingredients:

1500g crayfish, 50g dried chili peppers, 40g red robe peppercorns, 40g white onion, 50g garlic, 40g ginger, 2 teaspoons of cooking wine 10ml, 2 teaspoons of soy sauce 10ml, 4 teaspoons of salt 20g, 6 teaspoons of sugar 30g, 2 teaspoons of chicken essence 10g, 1 teaspoon of white pepper 5g. 1 teaspoon 5g pepper, 60ml oil in 1/4 bowl

Directions:

1. Rinse all the crayfish several times in strong water, then handle them one by one: pinch the backs with your left hand, scrub them with your right hand using a toothbrush against a faucet, and cut off the long whiskers.

2, all shrimp brushed and soaked in water with a little vinegar, 10 minutes after fishing out and draining, be careful to prevent it from climbing out.

3, white onion washed and cut into scallions. Garlic to the root washed and cut into slices. Dry ginger scraped and washed and cut into shreds. Dry chili with scissors to remove the root and cut into thin filaments.

4, high heat heat frying pan in the oil, add peppers, change to low heat frying. When the oil rolls, add the dried chili pepper and turn from time to time. When the pepper is just yellow red, change to high heat, add ginger, garlic, green onion burst out of the flavor in turn.

5, the drained crayfish into the pot, add wine stir fry with soy sauce, salt, sugar and stir fry for 5 minutes (this time it is best to hold the lid of the pot with a hand holding a shovel, so as to avoid crawling out of the crayfish).

6, add 1 bowl of boiling water with a lid and change to low heat stewing flavor, 8 minutes after the soup is basically dry, change the fire with chicken essence, white pepper, salt powder can be stir-fried.

Tips:

1, crayfish double pincer small for female shrimp, double pincer large for male shrimp. Seasonal female shrimp will have shrimp yolk, can be selected according to taste preferences to buy.

2, crayfish to fresh, dead shrimp can not eat. In the process of selecting crayfish to use the thumb and forefinger to quickly pinch the back of the shrimp, so as not to be pinched.

3, dry chili pepper to spicy. Pepper should be numb. Before buying, you can smell to make a judgment.

4, in order to prevent the shrimp plate after the cold, can also be divided into several times, eat while serving.

5, the cooking process is best to the range hood and exhaust fan to the maximum, to avoid their own snotty.