Spicy crawfish recipe-Chinese Food-best chinese food recipes-cooking food

Spicy crawfish

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For Fran people, the summer without crayfish is certainly incomplete. The crayfish in Changsha Street nightstand line up. It should be able to circle the earth many times. As a food that you want to try for yourself, you will never let it go. And the crayfish is a typical look at the difficulty coefficient like five stars. In fact, it's super simple in practice. And it's really hard to do Not good type. Although there are many rumors about crayfish, nothing can resist the desire to eat. And brick house said that as long as the heating time is enough, it is no problem.

Cooking ingredients

scallion, ginger and garlic:8

Cooking Steps

Step1:Crawfish / oil / bean paste / oyster sauce / beer / shallot / Ginger / garlic / cinnamon pepper / dried pepper / Chaotianjiao / green pepper / perilla leaf / salt / chicken essenc

Step2:Wash white. When buying crayfish, you can ask the stall owner to help you go to the shell and shrimp line. Go home and soak it in light salt water for a while. Then start to brush repeatedly. Wash, brush, wash, brush, and so on (the black line on the abdomen of PS shrimp is shrimp tendon. A friend once misunderstood that it was not removed. It's because of it. After the shrimp is heated, it will curl up into a bo

Step3:Put down the oil pan. After cleaning, filter the water and fry in the oil pan until the color is bright red.

Step4:Stir fry the oil in the pot and the bean petals together to make red oil. Add cinnamon, pepper, ginger, garlic, dried pepper and Chaotian pepper. Stir to make the flavor, then pour in the crawfish and stir evenly.

Step5:Pour in half a bottle of beer. A bowl of water. No crayfish. Boil over high heat.

Step6:When the soup is half full, pour in green pepper and simmer for a while.

Step7:When the juice is almost collected, add the finishing touch of perilla leaves. Then add salt, chicken essence, oyster sauce, stir fry for a while. Then you can get out of the pot. Add the scallions to decorate it. Don't fry the juice. It's better to keep a little.