Spicy crayfish practice introduction

Recipe Introduction

Summer, belonging to the crayfish season, crayfish due to the size of other freshwater shrimp than the large, meat is relatively more, and the meat of the reason is very popular, no matter whether it is a restaurant, or circle of friends. Really should be "either in the eating lobster, is on the way to eat lobster", everywhere full of its figure. After the Qingming, Wuhan has a lot of restaurants will be the first it as a summer staple dish pushed to the table, they will be made of crayfish a variety of dishes, spicy shrimp, oil explosion shrimp, marinated shrimp, fried shrimp balls and other kinds of delicious, click rate are very high. Two days ago to visit the wholesale seafood market, only to find that the crayfish have been very "plump". Speaking of early summer is to eat crayfish ` the best time, when the shrimp yellow full of meat fat, fresh flavor to increase the appetite, and even the shrimp pincers on the three sections are from the head to the end of the teeth of the snowy muscle, how do you not call for people to salivate? Nowadays, if you want to go to a restaurant to eat a pot of shrimp, how can you not queue for two or three hours? Forget it, or buy on the crayfish back to do, both hygienic, but also affordable, the key flavor is not bad, enjoy the fun of cooking can also feast on it. Today we will introduce you to conquer the appetite of thousands of diners to eat crayfish ---- spicy crayfish, dishes with red color, shrimp tender flavor, taste spicy and fresh thick, let a person's fingers move, eat at home another big advantage is that, looking at such a large amount, do not need to pay attention to, do not need to bring disposable gloves, directly to do it, wine it?

Materials

Crawfish wine anise cinnamon cinnamon leaves pepper scallions ginger garlic dry red chili pepper soy sauce soy sauce wine sugar oil salt

Practice

1. hold the shrimp in his left hand, the crawfish belly up, in the water directly under the wash brush;

2. hold the shrimp in his left hand, the crawfish abdomen, in the water directly under the wash brush;

2.

2. Hold the crayfish face up and look for the piece in the middle of the tail;

3. Pull out the threads (intestines) from the tail;

4. Prepare the other ingredients and drain the shrimp;

5. Heat a pan of cold oil and add more oil, add the processed crayfish;

6. Sauté without stopping until the shrimp turn red, stir-frying out the water. water and then fish out;

7. pan a little oil, into the bean paste stir fry;

8. stir fry red oil, add onion, ginger, garlic, star anise and other ingredients to continue to stir fry;

9. stir fry water or beer (just submerged in the lobster bit of water), soy sauce and cooking wine over high heat and boil;

10. into the just oil sautéed langoustines to cook, cook for 20 minutes! (depending on the size of the quantity);

11. Add salt and reduce the sauce over high heat;

12. Finally, add a little sugar and stir-fry evenly;

13.

Tips

1. the crayfish must be handled carefully, hand grasp the shrimp so that the belly of the crayfish up, directly under running water to wash the shrimp; and then the crayfish face up, find the middle piece of shrimp tails, pinch the tail of the piece of the shrimp to pull out the inside of the shrimp threads; processed crayfish to drain;

2. burn the pan, put a lot of oil (oil), and then add some sugar, and then stir fry. Hot pan, put a lot of oil (usually 2 or 3 times the fried vegetables), down into the processed crayfish into the dry water; generally sold outside are deep-fried, but the home production in order to be more healthy, just add a little more oil to the crayfish stir-fried out of the water after the sheng out of the standby;

3. pot to leave a little oil, down into the soybean paste stir-fried out of the red oil, and then all of the seasoning seasoning into the inside of the sautéed, add the amount of water or beer for a while; then water or beer to cook for a while; and then put in the processed crayfish to cook together, cook for about 20 minutes (to the amount of shrimp is based on), about eight, nine mature open small fire juice, add salt and sugar stir fry seasoning;

4. leave a little juice when the fire off to soak for a while, so that it inhales the soup more flavorful; and then do a good job of the crayfish in the pot can be arranged.