Cooking steps
1/5
Chop garlic, rinse with water, and remove surface mucus.
2/5
When the oil temperature is 60% hot (180℃), fry the washed crayfish for 20-30 seconds, and then the shell turns red.
3/5
Hot pot with little oil, add onion ginger, chopped pepper and minced garlic and saute until fragrant.
4/5
Add crayfish and wild pepper water, add less than 2/3 crayfish, boil and season with 10g salt, proper amount of chicken essence and 2g sugar.
Last gear
Boil until the juice is slightly dry, and soak for more than 2 hours before eating.
skill
Crayfish are fried first, so that the head shell is slightly fried, and it is easier to taste when cooked. Crayfish is delicious when soaked, and it doesn't need to be cooked for a long time. Remember the three steps: fry first, then burn, then soak, and a plate of delicious crayfish can be eaten!
There is skill in cooking well, and every dish of mine has a little trick.