Today to explain a common dish at home braised crayfish, braised crayfish is simple to make is more complex in cleaning, and more time-consuming, you must pay attention to the shrimp before frying to wash, so that it does not affect the taste of the dish, you must not resist the urge to do this dish! Then please see the following steps!

Braised crayfish practice tutorial:

1, the method of grabbing shrimp: with the thumb and forefinger of the left hand tightly grasp the back of the crayfish.

2, the right hand holding scissors, shrimp awns, shrimp claws cut off.

3, the crayfish placed under running water, using a small brush to brush the whole body.

4, crayfish tail in three pieces, pinch off the middle piece of the tail and twist it to remove the shrimp line.

5, use scissors to cut off both sides of the shell, gills.

6, below the eyes, use scissors to cut open the head, do not cut more, cut more shrimp yolk will be lost, and can not cut less, cut less dirt is not easy to remove, remove the inside of the dirt.

7, hot oil in the pan, sixty percent hot, down into the pepper, ginger, garlic cloves, dried chili peppers, sesame leaves stir fry flavor.

8, then poured into the crayfish stir fry on high heat.

9, add wine, soy sauce, sugar, stir fry.

10, add boiling water did not reach two-thirds of the shrimp, put the scallions.

11, high heat, to be half of the soup, put a little salt and chicken seasoning, slightly burned can start.

Braised crayfish finished picture

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Tips for making braised crayfish:

1, shrimp must be washed, so as not to affect the flavor of the dish. Crayfish minus gills, whiskers, feet to be cleaned with a brush, and then rinsed with a large salt marinade for a few moments.

2, add water to grasp, not more, not less. Add water until the shrimp body flush can be.

3, cover the pot with a lid on high heat to boil roll to low heat for about 20 minutes with a little sugar, and finally must be a big fire juice up to the pot to make the color more fresh and beautiful.

Crayfish with a hard shell, deep red color, ferocious is good, this season, to the female is good, because the yellow more, to the autumn wind up when you can choose the male, because the paste is very tasty.

The following picture, the characteristics are obvious, the left is a female shrimp, the right is a male shrimp, the male shrimp has a pair of obvious protrusions on the belly. (Sorry, I forgot to take a picture first, and when I took another picture of the male shrimp, its claws were already clipped by me!)

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To here look at the bucket can not bear to eat the dish is ready, the practice is very simple, right, this can also be served at home when there are guests on the table. Come and taste it!