Chinese Food
Spicy crawfish
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It's another year's crayfish season. Today's mother's day, I'll show my parents how to eat crayfish. I can do my best to wash crayfish and go to the shrimp line. I've got crayfish sandwiched at least five times. It's too hard for me. Here's how to introduce crayfish A kind of Crayfish (scientific name - procambarusclarkii) - also known as crayfish, red crayfish and freshwater crayfish. It looks like a shrimp, but its shell is hard. The adult length is about 5.6-11.9 cm. It is dark red. The carapace part is nearly black. There is a wedge-shaped stripe on the back of abdomen. The body of young shrimp is uniform gray, sometimes with black ripples. Pincers are long and narrow. The middle part of the Crustacea is not separated by the mesh like space, and there are obvious granules on the Crustacea. The frontal sword has lateral spine or notch at the end of the frontal sword.
Cooking ingredients
Cooking Steps
Step1:Put the crayfish in the basin. Soak and clea
Step2:Drain the crayfish feet, lines and heads.
Step3:Prepare dried pepper, ginger slices, pepper and garlic.
Step4:Prepare the spicy crayfish seasoning bag (or hot pot seasoning
Step5:Pour the oil into the pot. Put in the prepared dry pepper, pepper, garlic and ginger slices and stir fry them. Stir fry until both sides of the crayfish turn red and add a bottle of beer.
Step6:Turn off the heat and cook slowly. Cook until the juice is collected.
Cooking tips:There are skills in making delicious dishes.
