How to make spicy langoustine:

Spicy langoustine

Ingredients: 3 pounds of langoustine, 1 green onion, 4 slices of ginger, 2 garlic cloves, 20 peppercorns, 5-6 dried chili peppers, 1.5 tablespoons of black bean sauce for steaming fish, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of white sugar, salt to taste, white wine / wine 1 tablespoon / 2 tablespoons.

Production process:

1, the first crayfish soaked in lightly salted water for 1 to 2 hours, the purpose is to remove the hidden pollution of the original environment, even if the vendors have used the shrimp washing powder, but also be able to dilute by soaking, minimize the harm;

2, clean up the crayfish can be divided into three steps: ① cut all the crayfish feet, clean the abdomen and shell with a toothbrush; ② pinch the tail in the middle of the tail piece of tail armor, pinch off and yank out the shrimp intestines; ③ with scissors minus one-third of the head (near the mouth of the shrimp), digging out the inside of the black capsule shrimp stomach, rinsed and drained;

3, ready onion segments, ginger slices, garlic cloves, peppercorns and dried chili; beforehand will be steamed fish black bean sauce, soya sauce, vinegar, sugar, salt modulation of a bowl of juice for spare parts; the first peppercorns into the frying pan over a low flame stir frying incense, pick up Peppercorns do not;

4, with peppercorn oil burst incense onion, ginger, garlic and dried chili, pour into the crayfish and stir fry, add white wine / wine evaporate the flavor of the wine; stir fry until the crayfish become red when poured into the bowl of sauce adjusted to add half a bowl of water boiled on high heat, and then cover the stove over medium heat to simmer for 6, 7 minutes to make it flavorful to see the broth is slightly closed to dry can be sheng out.