spicy crayfish
Ingredients: 3 kg of crayfish, onion 1, 4 slices of ginger, 2 garlic cloves, 20 peppers, 5-6 dried peppers, steamed fish black bean juice 1.5 tablespoons, soy sauce 1 tablespoon, aged vinegar 1 teaspoon, and sugar/kloc.
Production process:
1. First soak crayfish in light salt water 1 ~ 2 hours to eliminate the hidden pollution of the original environment. Even if the vendor uses shrimp powder, it can be diluted by soaking to minimize the harm.
2. Cleaning crayfish can be divided into three steps: ① Cut off all ankles and clean the abdomen and shell with a toothbrush; (2) Pinch the tail nail in the middle of the tail by hand, pinch it off, and pull out the shrimp sausage; ③ Subtract one third of the head (near the shrimp mouth) with scissors, dig out the black cystic shrimp stomach inside, rinse and drain;
3. Prepare shallots, ginger slices, garlic cloves, pepper and dried peppers; Prepare steamed fish, black bean juice, soy sauce, aged vinegar, sugar and salt into bowl juice in advance; First, put the pepper granules into the oil pan and stir-fry with low fire, and pick up the pepper.
4. Stir-fry shallots, ginger slices, garlic cloves and dried peppers with pepper oil, add crayfish and stir fry together, and add white wine/cooking wine to steam wine; Stir-fry crayfish until they turn red, pour them into the prepared bowl of juice, add half a bowl of clear water to boil, cover them with medium heat and stew for 6-7 minutes. Wait until the soup is slightly dry before serving.