Information required for spicy shrimp tail: crayfish tail 1 kg, 2 fragrant lai, appropriate amount of oil, 4-5 cloves of garlic, 2 tablespoons of spicy yellow butter chafing dish bottom material, rice wine 1 tablespoon, soy sauce 1 tablespoon, monosodium glutamate 1 teaspoon, and production technology:
Step one, put the frozen crayfish tail into clear water, and the indoor temperature will naturally thaw, completely melt the shrimp tail, scoop it up, rinse it, and drain the water for later use. Spicy butter hot pot bottom materials are generally sold in shopping malls. Chop the garlic and cut the fragrant garlic into pieces. I used 2 spoonfuls of spicy hot pot bottom material, which can also be put according to personal taste. The mouth is heavy.
Step 2: Add water to the pot and bring it to a boil. Add the shrimp tail to soak in water. After the water boils, cook for 2-3 minutes. Pick up the shrimp tail and drain it for later use. Soaking shrimp tail with water can remove residue and odor, and it is safer and healthier to eat. Put oil in the pan, heat it, add minced garlic and stir-fry it with low fire until it smells like garlic. Add the shrimp tail and stir-fry for 2-3min, and stir-fry the excess water, which makes it easier to taste.
Step 3, stir-fry the chafing dish bottom materials together, stir-fry the chafing dish bottom materials until they are melted, pour in soy sauce and rice wine, then pour in monosodium glutamate and a little water, boil and stew for 1-2min, then collect the juice with strong fire, stir-fry the chafing dish in Lai Xiang section evenly, turn off the fire, and take it out and set the plate. A plate of spicy and delicious shrimp tails is ready.
Tip: Soak the shrimp tail in water before frying, which can remove the residue and odor and make it safer and healthier to eat. The amount of hot pot bottom material should be put according to personal taste, and Xia Huan should be slightly spicy.