Chinese Food
Spicy Crawfish Tail
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It's the annual crawfish season again. So here's the question. Do you like braised crawfish, scalded crawfish or steamed crawfish? I still think spicy is the best match for crayfish. I saw the frozen Crawfish Tail in the supermarket by chance. I bought some to try. It's not as delicious as the fresh shrimp meat, but it's delicious with spicy method. Drinking beer and watching TV this weekend. Crayfish is also a kind of happiness in life. -
Cooking ingredients
Cooking Steps
Step1:I bought the frozen Crawfish Tail in the supermarket. Before cooking, please remember to clean it by freezing in advance at room temperature. Cut the scallion, slice the ginger, and press the garlic clove slightly with the knife face. Frac it. Open the anise. Cut the dried chilli into sections.
Step2:The amount of oil in the wok is 1 / 2 more than that in the normal wok. Heat the oil and pour in onion, ginger, garlic, dried pepper, hemp pepper, Chinese prickly ash, fragrant leaves, star anise, stir fry to make it fragrant.
Step3:Pour in the shrimp tail. Stir well.
Step4:Pour in 1 bottle of white wine. 1 tbsp oyster sauce. 2 tbsp raw soy sauce. 1 / 2 tbsp old soy sauce. 2 tbsp white sugar. Stir well.
Step5:Pour in a bowl of water and simmer for 5 minutes. If there is too much water, please turn on the fire and collect the juice before leaving the pot. Taste the salt after collecting the juice. Choose whether to add some salt according to your taste.
Step6:The finished product is as shown in the picture. A home style crayfish tail is ready.
Cooking tips:The spoon is still the spoon used to drink soup. The spoon is the small spoon in the seasoning box. Dry pepper uses millet pepper. If you can't eat too spicy, you can reduce it. There are skills in making delicious dishes.
