Chinese Food
Spicy crawfish | taste buds time
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This video is selected from the third season of the food Video taste bud time . The spicy crawfish is a famous local snack in Anhui, Hunan and other places. The crawfish originated in North America. Its scientific name is original crayfish. It was introduced to Japan in 1918, and then introduced to China in 1929. It grows in the rivers, lakes and marshes in southern China. Spicy crayfish is mainly made of crayfish. It's made of pepper, pepper and other spices. The dish is spicy, delicious and bright red. It's a classic snack on the street beer stand in summer night. At the end of the 20th century, spicy crawfish began to spread all over the country. It became a popular summer food. People who like it often say that summer without crawfish is incomplete. In order to have a complete summer. So today this spicy crawfish came
Cooking ingredients
Cooking Steps
Step1:The bought crawfish should be washed with clear water for several times and kept in the pot for several hours. During this period, the new water should be changed irregularly; put 2 spoons of salt into the pot. Continue to soak the crawfish in water for two hours, spit out the sediment and discharge the foreign matters.
Step2:Brush the shrimp with a brush. Cut off the whiskers. Cut off 1 / 3 of the head of the shrimp (including the mouth) at a 45 ° angle. Use scissors to dig out the black stomach bag of the head; use your hand to hold the tail nail in the middle of the tail. After twisting, slowly pull out the shrimp intestines. Then clean the lobster. Use scissors to open a small mouth on the back of the tail of the shrimp. It's convenient to taste when stewing and frying.
Step3:In the hot pot, pour over 3 times the oil of the usual stir fry. Add the ginger slices and garlic slices of the scallion section. Stir fry the spices (1 small handful of prickly ash, 1 small handful of hemp pepper, several pieces of orange peel, 2 pieces of star anise, 1 piece of cinnamon, 2 pieces of grass fruit, several pieces of Xiangye, fennel, several pieces of Angelica dahurica, and a few pieces of Amomum) and the dry pepper section.
Step4:Pour in crayfish. Add Pixian bean paste. Stir fry until the crayfish turns red.
Step5:Add cooking wine, soy sauce, salt, rock sugar, beer and clear water. The amount of water is no more than crawfish. Simmer for about 20 minutes. Add chicken essence 2 minutes before leaving the pot. Collect the juice properly.
Step6:Sprinkle some cilantro to decorate the pot. Eat it.
Cooking tips:Question exchange. Welcome to Weibo. There are skills in making delicious dishes.
