Cleaning crayfish must be a certain way to ensure that the crayfish each fresh, put the crayfish into a bucket, add the right amount of white vinegar and salt, soak for 2 hours (the purpose is to let it spit out the body of the body of the body of residue), brushing the shrimp head of the surface layer of waste, with scissors in the shrimp head at an angle of the top of the 45 cut (that is, diagonally cut off the mouth of the shrimp) to pump out the shrimp's stomach belly (lying down on the crayfish must pick up, to prevent a bad shrimp to bring a pot of shrimp), the shrimp's stomach, and then the shrimp's stomach. (to prevent a bad shrimp with a bad pot of shrimp).
a, steamed crayfish:crayfish well-proportioned yards to the steam drawer, go red steam 15min plate. Garlic, green onions, scallions, fragrant Lai, morning glory pepper cut into granules, add rice vinegar, soy sauce, sesame oil mixed into the material sauce, boiling a tablespoon of cooking oil drizzled into the material sauce, jiaojiao eat the material sauce, fresh initial, aromatic not oil.
Second, frying crayfish:Pot with a little oil to go red and warm, open frying lobster, frying tips are: when the frying pan of oil heated to only bla, bla straight, the side of the pot of kitchen smoke when adding crayfish, 70% frying twenty to thirty seconds from the pot, to ensure that the shrimp head was fried up for the standard (the next few practices involved in deep-frying similar).
three, unique brine shrimp:Step 1, with hens, ducks, pig bones, pork skin boiled for 8 hours to make big bone soup. Step 2, the soup base add ginger, garlic, India's pepper, spices and then simmer for 8 bells, fishing up all the seasonings added, add monosodium glutamate (MSG), chicken essence, salt, sugar, Huadiao wine, yellow lard, fresh shrimp powder, spice packets, mace, simmering for thirty minutes, made of marinade. Step 3, crayfish sustained high temperature dripping oil, into the marinade to cook 15min sheng plate, leisure time to a small plate of shares to catch up on wine, gossip.
Fourth, oil explosion crayfish:Pot into the oil to add sugar, ginger, spices, dried chili peppers, soy sauce, salt stir fry, white pepper, monosodium glutamate, soy sauce, thirteen spice seasoning, pour in two bottles of beer, sugar, garlic cooked over moderate heat for 6min, mace, vinegar, water starch, oil sauce dripping into the starting pot, the oil is fragrant.
fifth, spicy crayfish:vegetable oil to boil, add ginger, garlic foam, millet pepper section, Pixian bean paste, vinegar, hot pot substrate stir-fry out of the aroma, add crayfish, shrimp stir-fried to the color, add a bottle of beer, two tablespoons of soy sauce, sliced green onions cover the pot and simmer for 15min to open the food, the spicier the more you want to eat.
Six, garlic spicy crayfish:crayfish plus cooking wine, ginger marinade for ten minutes, frying pan boiling, put a few pieces of ginger, marinated crayfish, fried 5, 6min fishing up oil control and make up for the water on the plate, the frying pan again into the minced garlic, peanut kernels, soy sauce, soy sauce, oil, sesame seeds, homemade food for a while out of the fire, dripping to the plate on the crayfish, and then sniffing the nose smells good ah!
seven, stewed spicy crayfish:frying pan 6 into the heat add crayfish fried to golden red fish up reserved. Add green onions, ginger, spices stir-fried to the fish paste yellowish, add chili pepper segments, peppercorns, mace, pure grain wine stir-fried stir-fry aroma, add salt, monosodium glutamate (MSG), sugar, chicken essence, beer sprinkles, cold water stewed on low heat for fifteen minutes, boiling add sesame oil, bell pepper flakes, white pepper stir-fry sugar color (juice does not have to collect too dry), pour out on a plate, sprinkled with green onion segments, poured with the material juice.