Chinese Food
A solar eclipse of crawfish with butter and garlic × spicy crawfish
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Today, I'm making crayfish. It's an essential flavor in graduation season. Long lost put down the phone. Immersed in the world only food and friends. Spicy is the best match for beer. Tears can also be used as an excuse to say it's spicy. The taste of mashed garlic can't be less. When the shrimp is almost finished, put some noodles in the soup. The shrimp meat mixed with q-bombs sucks and swipes the noodles. Let the delicious taste add to the memory. It becomes an indelible mark.
Cooking ingredients
Cooking Steps
Step1:Put 2 jin crawfish in clear water. Soak in 1 spoon salt for 30 minutes. Brush the belly of the crawfish until it is clean. Remove the shrimp line (grab the middle part of the tail of the crawfish. Rotate it and pull it out) for standby.
Step2:Cut 2 heads of garlic into mashed garlic. Leave 1 / 3 of the garlic and cut the slightly larger garlic.
Step3:Heat the oil in the hot pot to 170 degrees (you can use wooden chopsticks to put it into the oil pot. The surrounding area of chopsticks will bubble). Fry the Xialong shrimp until it turns red and curls (about 2 minutes), and then take out the oil control.
Step4:In another pot, put 50g butter into the hot pot. When the butter is boiled, stir fry 2 / 3 of the garlic puree and 2 tablespoons of sugar to make it fragrant. Stir fry the lobster evenly.
Step5:Pour in beer to 8 minutes (or add water and 2 spoonfuls of cooking wine). Boil over high heat for 20 minutes. Add a little salt to the lid. Then pour in the remaining garlic and stir well.
Step6:Cook until the juice thickens. Out of the pot. Finish with butter and garlic crayfish.
Step7:The treatment method of 2 kg crawfish is the same as that of minced garlic crawfish. After the treatment, start the oil pan. Heat the oil in the pan to 170 degrees. Fry the shrimp until it turns red and curls (about 2 minutes), and then take out the oil control.
Step8:In another pot, turn the hot oil into a small heat, put in 3 spoons of Pixian bean paste and stir fry the red oil. Put in 3 pieces of ginger, 5 pieces of dried peppers cut into circles, 3 octagons, 3 pieces of Xiangye, 1 small handful of prickly ash, 1 small handful of fennel, 1 ring cut of jingcong and 2 spoons of soy sauce and stir fry the flavor. Stir well the crawfish.
Step9:Pour in beer to 8 (or add water and 2 tablespoons of cooking wine). Add 5 ice sugar to taste. Boil over high heat for 20 minutes. Cover and collect until thick.
Step10:Out of the pot (you can add or not add salt according to your taste before out of the pot). Garnish with coriander and spicy crawfish.
Cooking tips:There are skills in making delicious dishes.
