Recently, one of the special fire takeout is lobster rice, color, appearance, taste, quantity are OK, the only thing that makes me scrupulous is the processing of crawfish meat? So I had to make my own...

Ingredients

Crayfish (two people) 1000g

Ginger, ginger 100g

Garlic 50g

Scallion knots, scallion flowers a few

Soy bean chili sauce 1 tablespoon

Ketchup 1 tablespoon

Oyster sauce 1 tablespoon

White wine 1 tablespoon

Soy sauce 1 tbsp

Vinegar (vinegar, rice vinegar, white vinegar can be used) 1/2 tbsp

Sugar 1/2 tbsp

Cooking soda 5g

Water 80-100ml

Rice for two

Methods/Steps

1

Buy the crayfish, first head, pinch the tail in addition to the intestines of shrimp, wash. clean into a pot of boiling water, put ginger and green onion knots, cook until the color completely red, fish out and rinse;

2

Boiled crayfish shells to take the meat, and then repeatedly rinse with water and drain; all the seasonings blended into a juice; ginger and garlic were cut into minced, the rest of the green onion cut into chopped scallions;

3

Frying pan with a little oil, sautéed ginger and garlic, and then pour in the sauce, and boil it. Pour in the seasoning sauce, boil thickened and poured into the crawfish meat stir fry, turn off the heat and pour on the rice; love to eat spicy can be put a little red and green pepper rings at this time; I put a little white mushrooms as a match, sprinkled with chopped scallions can be.

Note

1, you can use scissors instead of fingers to pick off the head, to avoid being attacked by the bite to the hand;

2, and then pinch the middle of the tail to pull out the shrimp intestines, deal with it with clean water a few times;

3, boiling water will be boiled crayfish boil cooked, peeled out of shrimp, rinse;

4, peeling the shrimp shells must be first scalded, otherwise Shrimp meat is easy to stick in the shrimp shell torn;

5, scalding and then go to the head of the shrimp intestines, lobster meat in order to maintain the integrity of the round;

6, remove the head of the shrimp tips: hand from the back of the shrimp pinch the head of the shrimp and the shrimp body of the joints so that shrimp pincers can only rush up or forward, the hand will not be bitten; scissors mouth to hold the head of the shrimp to the downward one, the head will come down;

7, the proportion of the sauce can be freely adjusted, but it is necessary to start first. Proportion can be adjusted at will, but to burn the sauce before putting the crawfish meat, sauce flavor is too heavy will cover up the sweetness of the lobster meat, cook for too long shrimp meatball will shrink smaller, affecting the taste.