Information required for spicy shrimp tail: crayfish shrimp tail 1 kg, 2 fragrant lai, appropriate oil, 4-5 cloves of garlic, 2 tablespoons of spicy yellow butter chafing dish base, rice wine 1 spoon, soy sauce 1 spoon, monosodium glutamate 1 teaspoon, and production process:
The first step is to 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 chafing dish bottom materials are generally sold in shopping malls. Cut the garlic into powder, and cut the fragrant lai into pieces. I used 2 tablespoons of spicy hot pot bottom material, or I can put it according to my personal taste, with a heavier mouth.
Step 2: Add water to the pot and bring it to a boil. Add shrimp tails to soak in water. After the water boils, cook for 2-3min. Pick up the shrimp tails and drain the water for later use. Soaking the shrimp tail with water can remove residue and odor, making it safer and more hygienic to eat. Add oil to the pot, heat it, add minced garlic and stir-fry with slow fire, and stir-fry the garlic 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.
The third step is to stir-fry the chafing dish bottom material together, stir-fry the chafing dish bottom material to melt, pour in soy sauce and rice wine, then pour in monosodium glutamate and a little water, boil, stew for 1-2min, then collect the juice with strong fire, stir-fry the chafing dish in Xianglai section evenly, turn off the fire, and take it out and set the plate. A plate of spicy and delicious shrimp tails will be ready.
Tip: Soak water before the shrimp tail is fried, 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 put a little more emphasis on spicy food.