Chinese Food
Stir fried spicy crawfish with Sichuan flavor
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This dish is my mother-in-law's favorite to make for me and my favorite to eat. Today, she suddenly wanted to eat it, but she didn't receive the same way on the Internet. So she called her mother-in-law, who asked me, and she told me that the super simple way to fry crayfish is really simpler than expected, but the main thing is to have pickles. The pickles used in this dish are old pickles made in my house, but it's possible Different regions have different pickles. I don't know. But you can go to the supermarket or where to buy the same one
Cooking ingredients
Cooking Steps
Step1:Soak the crayfish in the clear water. I've asked the boss to remove the tip of the head in the shop. Because I want to eat the shrimp paste, I didn't finish it. It's all over because everyone says there are many heavy metals in it, but what can I do? It's delicious. Let's minimize the bad part
Step2:Then use a toothbrush or a small brush to clean your back and abdomen. It's very dirty to brush your abdomen several times
Step3:Because the shrimp owner said that the crawfish claws were dirty, and then we didn't eat them, so we cut the claws. First, we didn't need to wash them. Second, we could save some oil. Third, we could eat them for a while. By the way, we also cut the abdomen's whiskers to be clean, so we could brush them
Step4:Slice the ginger. All the slices here are slightly thinner than the garlic, regardless of the knife power
Step5:Slice the garlic at wil
Step6:It's too numb to use so many peppers. It's just fine
Step7:Let's teach you a way to dry the seeds in chili peppers, cut the big holes on both ends, point down, and rub your fingers in the middle, and then come out. Cut the dried chili peppers into small pieces. Some of the spicy food can be added more. Later, the spicy taste of crayfish is the decision
Step8:Put the cut ginger, garlic, dried pepper, pepper, two bottles of cooking wine and a small amount of soy sauce into the bowl, mix them evenly and marinate them for half an hour to an hour. I've waited for half an hour and the taste is enough
Step9:The point is that there are two pickles on the right that can be fooled that I can add pickles for a while
Step10:Cut red peppers into slices of ginger and pickled vegetables. Don't cut them too short. How convenient and how to cut them
Step11:After marinating, pour the oil into the pot, because I forgot to fry the kimchi first, so this is done at the same time as the next step
Step12:You remember to heat the oil first, pour in the pickles, stir fry them to taste, but you can't fry them too long, or they will burn (this is the right procedure, and then pour in the crayfish to fry them together). But I separated
Step13:After marinating, pour the oil into the pot a little more, or it will dry later, but not too much hot oil
Step14:Pour the crayfish in and stir fry it all the tim
Step15:At the beginning, it's fried, it's hot. You can put on the oven gloves the same way as me, hahaha
Step16:I remember there was too much juice at this time. I had to stir fry until I got the juice
Step17:Maybe it's better if there's so much juice
Step18:Put in the chopped green onion and stir fry it for a whil
Step19:
Step20:
Cooking tips:The correct way to stir fry is to stir fry the pickled vegetables to taste, then put them in the crayfish and stir fry them all with a big fire. Later, you can change it to a small fire to make a smoke. Don't put too much old smoke. But remember not to put too much old smoke. Otherwise, the color is not very good, and the crayfish is easy to stir fry and change color later. You need to control the fire. You have skills to make delicious dishes.
