Practice 1

Details of ingredients

Ingredients

Crayfish 700g

Adjuvant ginger 1 chunk

Garlic 1 head

Onion 1 root

Dried Chili 10 (according to personal taste)

One cup of pepper (take 1 two white wine glasses as an example, the same below)

Two cups of pepper

Five cups of sugar (personally, I think it is better to eat sweet and spicy together)

Four cups of vinegar

Three cups of soy sauce (can be added or subtracted according to the coloring degree)

Two cups of white wine

Proper amount of salt

Three cups of bean paste

Fragrant leaves 10 tablets

Half a cup of pepper

Thirteen incense and a half cup.

Spicy tasty

Sintering process

Twenty minutes takes time.

Unknown difficulty

Steps of spicy crayfish

1

Soak the live crayfish in clear water for a while, brush its abdomen with a brush and rinse it with clear water. ? Pull out the middle tail (lobsters have three tails. Hold the middle tail and the sand line will be pulled out. My hands were all dirty, so I didn't take a camera. Please forgive me. But it's easy to understand)

2

This is the seasoning, and the dosage is as above.

three

Put the base oil in the wok and stir-fry the bean paste with low heat. Until the bean paste is slightly dry.

four

Add ginger, garlic, onion, dried red pepper, pepper, pepper and stir-fry fragrant leaves.

five

Then add sugar, vinegar, soy sauce, pepper, thirteen spices and salt to boil into juice. ?

six

Pour the cleaned live crayfish into the pot and stir fry, then pour in the white wine.

seven

Pour in water and cook over low heat.

eight

When the soup is fully earned, it can be cooked.

nine

It's delicious spicy crayfish when it's out of the pot and into the plate. Again: the key to this dish is the proportion of sugar, vinegar and soy sauce (it should be spicy and sweet, and the juice is slightly heavy). As for pepper and pepper, it depends on personal taste. Personally, I think the taste is delicious. Sweet with spicy, spicy and sweet, and the fragrance of pepper, take a sip, wow ~ ~ ~ the taste is thick, and the compound fragrance is layered.

Practice 2

Materials?

Crayfish 2 Jin

3 slices of fragrant leaves

Soy sauce 1 spoon

2 octagons

3 onions

4 slices of ginger

Garlic 4 cloves

Salt15g

Hot pot bottom material 1/2 packs

Beer 1 bottle

Bean paste 1 spoon

Onions 1/4

How to make spicy crayfish?

After cleaning and removing the shrimp head, shrimp line and internal organs, remove the fishy smell with cooking wine, white pepper and ginger slices and green onions, and then wash them for later use.

The most important thing to stir-fry crayfish is oil temperature, stir-fry and higher temperature.

Add according to personal taste.

Don't use too much thirteen incense, otherwise it will take away too much fragrance.

You can also add lettuce heads to the side dishes according to your preference.

Raw cucumber can relieve greasy, pour in hot crayfish, and have a special flavor.