foodstuff

Crayfish 2 Jin

condiments

3 green peppers

Red pepper 1 piece

Erjing pepper 1 bar

Xiaomi pepper 1 xiaoba

Pickled pepper 1 small bar

Seven-star dried Chili section 2 handfuls

2 ginger cubes

Ginger 1 piece

Garlic cloves 15

5 scallions

Zanthoxylum bungeanum 1 bar

Cucumber 1 root

seasoning

2 tablespoons Pixian bean paste

Soy sauce 1 spoon

Cooking wine 1 spoon

Half a spoonful of pepper powder

Half a spoonful of cumin powder

Star anise 1 piece

2 aniseed

The method of spicy crayfish and how to make the shrimp q-bomb full

If you pay attention to it, please refer to my previous recipe "How to treat crayfish with shrimp yellow" to clean the crayfish.

If you are afraid of trouble, don't cut the shrimp head, just cut the beard in front of the shrimp mouth.

Drain, drain as much as possible.

Boil the pan and pour the oil. When the oil is hot, pour the drained shrimp into the pan.

This step is very important, it determines whether your shrimp is Q-bomb.

First of all, you must wait until the oil boils before pouring the shrimp.

The principle is that the cleaned crayfish is not completely dead.

At this time, the shrimp meat will subconsciously shrink to tight when poured into the hot oil pan.

Compared with the shrimp fried directly in the pot, the fried shrimp must be more QQ than the fried shrimp.

The frying time is about 1 minute, and the oil is drained.

Chop ginger and 5 garlic cloves.

Chop the millet pepper and pickled pepper.

Shred ginger. Shred two Vitex negundo L.

Cut the green onion into sections, and cut the green pepper and red pepper into hob.

Slice cucumber. Chop the bean paste.

Well, as shown.

Pour the oil just fried shrimp into the wok about three times as much as usual.

Add chopped bean paste, Jiang Mo and minced garlic when the oil temperature is eight. Stir-fry red oil.

Next handful of pepper, one star anise and two aniseed.

Add millet pepper, pickled pepper, dried pepper and garlic cloves (shredded ginger can be put now, or it can be put when boiled later, and it is more spicy now).

Next spoonful of soy sauce, one spoonful of cooking wine.

It means like frying the bottom material.

Pour in a bottle of beer, try several kinds of beer, and think that Bravery and Harbin Beer are good. The fire boiled.

Beer will dilute the taste, so it will have to be seasoned later.

After the pot is boiled, pour in the fried crayfish and chopped green onion. Sprinkle a layer of salt. Stir fry evenly. Let the crayfish drown.

Because the crayfish itself has an earthy smell, there is no need to cover the pot when boiling, and the smell can be taken away by the fumes and steam.

After 5 minutes, pour in green pepper and red pepper and stir fry.

Continue to cook for 5 minutes.

After 5 minutes, pour in the cucumber and stir well.

Add salt, monosodium glutamate and chicken essence according to taste, soy sauce and soy sauce.

Seasoning yourself.

I can't teach you this.

It is hard to please all.

Dish, sprinkle with chopped green onion and coriander. Whatever.

The fragrant oil explodes.

If you have time and interest, just set up a plate.

Tips

1, please look through the care methods of crayfish yourself. I have written it.

As for the need for salt water bubble, you can bubble when you have time, and just brush it clean when you don't have time.

2. Eating shrimp fried at home at high temperature is really much more reassuring than eating it outside. Shrimp outside will also fry,

But how long has the oil been used? You can imagine.

3, don't wear gloves, don't be melodramatic. Wash your hands and just throw off your arms and get to work. People ate a few when you put on gloves.