Crayfish 3 kg

Onion segment 1

4 slices of ginger

2 cloves of garlic

20 pepper

5-6 dried peppers

Steamed fish black bean juice 1.5 tbsp.

1 tablespoon soy sauce

Mature vinegar 1 teaspoon

1/2 teaspoons of sugar

Salt on demand

Liquor/cooking wine 1 tablespoon /2 tablespoons

The method of spicy crayfish

First, the crayfish were soaked in light salt water for 1 ~ 2 hours to remove the hidden pollution of the original environment. Even if the vendors use washed shrimp powder, they can also be diluted by soaking to minimize the harm.

Cleaning crayfish can be divided into three steps: ① cut off all claws 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;

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.

Stir-fry shallots, ginger slices, garlic cloves and dried peppers with pepper oil, pour crayfish and stir fry together, and add white wine/cooking wine to steam out the smell of 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.

skill

Please clean crayfish in strict accordance with this step, which means: washing first will not bring dirty things into the body; Finally, cut off the head to avoid losing the shrimp yellow;