Crayfish is a popular food. It has very good edible value, delicious and rich flavors, including spicy, garlic, etc., all of which are super delicious. There are many. Everyone likes to eat crayfish. There are many ways to cook crayfish. Some people add beer, and some people add white wine. So when cooking crayfish, should you put white wine or beer? Let’s take a closer look below! When cooking crayfish, should you add liquor or beer?

When cooking crayfish, you can add beer or liquor. Both are acceptable.

Crayfish is also a type of river fish, and the most common cooking method is to add beer. Burning crayfish in beer helps to absorb the flavor, perfect the aroma, and get rid of the fishy smell. Of course, cooking wine and liquor can also be used instead of beer for seasoning. How to make white wine crayfish

Ingredients list:

Two pounds of crayfish, appropriate amount of chive seeds, ginger slices, garlic cloves, white sugar, salt, pepper, light soy sauce, appropriate amount of white wine, table salt , appropriate amount of sugar

Cooking steps:

1. Wash the shrimp, use a toothbrush to brush the whole body of the shrimp, and treat the shrimp as a bath

2. Wash it clean After that, prepare to blanch the water;

3. When blanching, remember to add a spoonful of white wine. After blanching, rinse again and drain and set aside;

4. Heat the oil in the pan and add a small amount of it. Fry the lobster until the water is dry;

5. Remove it to a plate and set aside;

6. Peel the onion, ginger and garlic, add oil to the pan and stir-fry with Sichuan pepper until fragrant, add the crayfish! Then, Just let it cook for twenty minutes!

7. Add the chili pepper and minced garlic; enhance the aroma, remove from the pot, and eat!? How to clean and trim crayfish

In fact, the lobsters in the hotel only use strong flavors such as Thirteen Incense to cover up its fishy smell. They may not clean the lobsters correctly to save time, or more likely to make the lobsters look complete and beautiful.

1. Cut off most of the head shell of the crayfish, and use scissors to remove the black and sandy stomach pouch from the exposed head to the back;

2. Cut off the outer shell of the gills, and then cut off the whiskers diagonally;

3. Use your hands to pull the tail carapace in the middle of its tail, and pull it along to pull out the black intestines;

< p> 4. Cut a knife vertically on the back to make it more delicious (this trick is optional, it depends on each person’s preference);

5. Use a toothbrush under running water to brush it up, down, left and right. , be careful not to wash away the shrimp roe, and then drain.

Therefore, crayfish bought from the market should be rinsed with plenty of water to avoid residues of harmful substances such as "shrimp washing powder".