Homemade Spicy Crayfish
Overview
The crayfish we ate outside looked so comfortable. A few people drank some late-night beer, and there were several large plates. It’s just that it’s a bit hot to go out to eat, and it’s troublesome to go back and forth. It would be more comfortable if you could stay at home and enjoy the air conditioning/drinking cold beer/eating crayfish. Lazy people have lazy ways. The crayfish cooked with concentrated hot pot base ingredients is no worse than the ones outside, and it’s worth eating.
Tags
Ingredients
Steps
-
Remove the internal organs of the lobster, clean it carefully, and cut the ginger into shreds and set aside;
-
First put the shredded ginger into a pot and preheat to remove the earthy smell, then pour in about 150g of vegetable oil and fry the ginger;
-
Put the lobster into the pan and stir-fry until the lobster turns red;
-
When the oil is hot, add 200g of the Hong Jiujiu hot pot base and stir-fry until the base is melted.
-
Pour 150g of rice wine into the pot, stir-fry evenly, cover the pot and simmer for 10-15 minutes before serving.
