Chinese Food
Spicy crawfish
(93559 views)
June and July are good seasons for crayfish. I have been eating shrimp for a few days in Changsha last year, and I can't forget... Every time I go to Guiyang noodle base, my good friends treat me with crayfish. So I secretly learn arts and try to make it at home. The taste is still very good.
Cooking ingredients
Cooking Steps
Step1:Marinate the crawfish for 20 minutes.
Step2:Cut off the soaked crawfish and touch the feet. Cut off the head of the crawfish (don't cut too much). Use a small brush to clean the crawfish.
Step3:Preparation - cut the millet pepper and dry pepper into sections, cut the onion into pieces, and cut the ginger and garlic for standby.
Step4:Cut the onion, garlic and celery into sections for use.
Step5:Heat the cooking oil to smoke. Pour in the cleaned crayfish and stir fry until the color of the crayfish changes (the meat is tender and won't disperse). Stir fry and take it up for use.
Step6:Put the star anise, cumin, cinnamon, green pepper, etc. into the remaining oil of the fried shrimp. Stir fry the flavor. Add ginger and garlic slices and stir fry. Then add dried pepper and stir. Finally, add millet pepper (the onion is put earlier here. It should be put last). Add some salt.
Step7:Stir fry the glutinous rice cake with spicy sauce. Add salt properly. Add crawfish, sweet wine and oil consumption. Stir fry. Add some water (no more than crawfish) and cook for 20 minutes.
Step8:When the water dries up, stir fry the onion, onion, garlic and celery properly. Then you can get out of the pot.
Cooking tips:Sweet wine is a local specialty. If you don't have it, you can use beer and sugar instead. There are skills in making delicious dishes.
