crayfish
500
Sichuan pepper
of appropriate amount
pepper
of appropriate amount
Welsh onion
of appropriate amount
garlic
of appropriate amount
ginger
of appropriate amount
myrcia
of appropriate amount
cinnamon
of appropriate amount
table salt
of appropriate amount
white sugar
of appropriate amount
Zhongla
one's taste
burn
craft
Hours
time consuming
ordinary
difficulty
Steps of spicy crayfish
Steps of spicy crayfish: 1 1 After buying the crayfish, put it in a basin, rinse it twice with clear water, add 2 tablespoons of salt, and then pour in clear water to soak the crayfish for 2 hours for better cleaning. Remove the black line (shrimp intestine) of crayfish: control the crayfish with one hand, hold the tail wing in the middle of the crayfish tail with the other hand, and gently pull it off. If it is dangerous to handle this way, you can put the crayfish in a basin and freeze them in the refrigerator, so that the crayfish will be honest.
Steps of spicy crayfish: 2 2 Pour red pepper into a pot filled with clear water. Turn off the fire after the fire is boiled and soak it in the water in the pot 1 hour or so.
Steps of spicy crayfish: 3 3 Take out the soaked peppers and mash them with garlic mortar. Be careful not to splash them on your face and eyes.
Steps of spicy crayfish: Pour clear water into 4 4 pots, boil over high fire, add crayfish, blanch for 2 minutes, then take out, rinse off the floating foam with clear water and take out for later use.
Steps of spicy crayfish: Pour oil into 5 5 pots, add ginger slices, cinnamon and pepper and saute until fragrant.
Steps of spicy crayfish: 6 6 Add the smashed Chili sauce and stir-fry.
Steps of spicy crayfish: 7 7 Pour the boiled crayfish and stir fry over high fire.
Steps of spicy crayfish: 8 8 Sprinkle garlic cloves and add refined salt.
Steps of spicy crayfish: 9 9 Pour a tablespoon of cooking wine to remove the fishy smell.
Steps of spicy crayfish: 10 10 Add a spoonful of sugar and stir well.
Steps to make spicy crayfish:111Pour in clear water, and it is better to boil the crayfish with high fire, then simmer for 20 minutes to make the soup thick.