Chinese Food
Stir fried crawfish (most detailed crawfish cleaning)
(790642 views)
How could someone not love crayfish.. Fang Zi is from Ziwei sister. Doris is the one who started to clean up and was photographed. It's not hard to stir fry. Three kinds of spicy things with different flavors are used, i.e. pickled peppers, millet peppers and bean paste. The delicious and hot taste hits your taste instantly. The cleaning process is very important. May everyone have a clean, safe and delicious crawfish.
Cooking ingredients
Cooking Steps
Step1:The most troublesome thing for crayfish is actually to clean up. The first step is to cut off the sandbags. Cut a knife about a grain of rice behind the eyes of crayfish. Cut and gently pull out the sandbox.
Step2:The one behind is the sand bag. Some people say that the head of crayfish can't be eaten. In fact, it's because of this sand bag. After cutting the sand bag, we can enjoy the Yellow shrimp in the head.
Step3:The tail of crayfish is composed of three pieces. Twist the middle piece. Twist it gently. Pull it out with skillful force. You can take out the whole shrimp intestine.
Step4:Look at this shrimp yellow. Wouldn't it be a pity to give up because we didn't clean the sandbags? Marinate the killed crayfish in salt water for about ten minutes.
Step5:Finally, clean your back and abdomen with a toothbrush under living water. Remember to block the cut hole with your fingers. Don't let the shrimps run away.
Step6:In the pot, sit on the oil. Stir fry the ginger and pepper.
Step7:Add two tablespoons of bean paste. Stir over low heat to give the flavor.
Step8:Pour in the crayfish after fully bursting the fragrance. Stir fry the crayfish until the shell is a little crispy.
Step9:Add water without crayfish. Add salt. Cook over high heat for 15 minutes.
Step10:You can also add some vegetables you like to cook together. I added slices of bamboo shoots and squash.
Step11:Before you start, add a spoonful of sugar to improve the flavor. Put it on a good plate. Enjoy it.
Cooking tips:It's about putting salt - bean paste and pickled ginger and pickled pepper have salt taste. So this recipe hardly put salt. You can taste the soup to decide whether to put salt or not. About shrimp meat - it's true that the cut crayfish is not as tender as the whole shrimp when it's made to cut the tail line. But it's clean. And to tell you the truth, I personally think as long as the live shrimp is still meat, it will be very elastic. There are skills in making delicious dishes.
