Chinese Food
Spicy crawfish
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On the night of early summer, it's time to show your arms and legs and have a good time in the restaurant. The crayfish that dominates the Jianghu at night. Without it, you can't enjoy drinking.
Cooking ingredients
Cooking Steps
Step1:Hot oil in the pot. I poured about a liter of oil here. Heat to about 200 degrees. Put in the treated crayfish. Fry until the shell turns red.
Step2:Mix the raw, old and sugar together for use.
Step3:Scoop up the fried crawfish. Leave the oil in the pot. Pour in the garlic, ginger, dried pepper and stir fry.
Step4:Pour in the onion and stir fry to taste. Add 1 small piece of hot pot bottom material. (forgive me for not taking the picture of the hotpot bottom
Step5:Pour in crayfish and stir fry.
Step6:Pour in thirteen spices. Stir well.
Step7:Pour in the mixed raw and old iced sugar.
Step8:Pour in the beer.
Step9:Pour in the cut green melon (you may not put it here. I put it to relieve greasiness) and add some salt. Stir evenly.
Step10:Cover the pot and simmer for 3 minutes. Sprinkle with coriander and stir fry before you start. It's in a big basin. Aha ha. Eating crayfish requires a basin.
Step11:3 Jin crawfish. Brush for 2 hours. Eat for 10 minutes. Delicious food is hard won.
Step12:Concave shape. Take a good picture. It's fragrant. I can't help but want to eat it quickly.
Step13:All right. Finished. Put on gloves. Ready to eat. Don't forget to suck the sauce on your fingers.
Cooking tips:1. When frying, there must be more oil and the oil temperature must be at least 180 degrees. How to distinguish the temperature? Look at the hot smoke. It's usually 200 degrees. At this time, you can get off the pot. 2. If the pot at home is small, crayfish can be fried in several times. Don't put it down in one time to be careful of oil spilling. My pot is bigger so I put it all at once. 3. Pour in the beer, cover the pot and simmer for not too long, otherwise the shrimp meat will not be solid. It's about 35 minutes. There are skills in making delicious dishes.
