Details of ingredients
Crayfish, onion, ginger, garlic, dried Chili, crystal sugar, white wine, beer, soy sauce, pepper.
1, bought crayfish, washed twice with water, washed away the floating mud.
2. Put it in a container with a lid, sprinkle a little white wine, and anesthetize the crayfish. After anesthesia, crayfish move slowly, which is convenient for later operation.
3. Use a sharp pair of scissors to subtract the part below the head on the back. This is the mouth of crayfish, which is mainly used for feeding and is also a place where silt and stolen goods are easily accumulated.
4. Cut the shrimp head along the protruding part of the front end and discard it.
5. After cutting, pick out the black brain and visceral mass inside, revealing the golden shrimp paste as shown in the figure. The brain and visceral organs are the reserves of harmful substances such as metabolites and heavy metals, which must be carefully removed.
6. Carefully clean the abdomen, feet and other gaps of crayfish with an old toothbrush.
7. Gently open the sides of the head shell to expose the gills, put your fingers in and throw the gills out, then wash them.
8, so the crayfish is processed. Prepare onion, ginger, garlic, dried pepper and pepper for later use.
9, hot pot saute seasoning, like spicy mouth can add the corresponding seasoning.
10, stir-fry until fragrant, then pour in crayfish and stir-fry until the color turns red. Add a bottle of beer and water, based on the amount of shrimp, add rock sugar, soy sauce, salt and other seasoning. Boil the fire and gradually collect the soup.
1 1, crayfish must be filled in a small basin to taste. Sprinkle coriander with green after cooking, and do not add it if you don't like it.