Spicy crayfish

Overview

Famous snacks in Hunan. The taste is spicy and fragrant, the color is bright red, the texture is smooth and tender, and the taste is spicy. Later he became an instant hit in Beijing. Commonly known as Ma Xiao. If you still don’t know how, please add me on WeChat: shuai8219 for detailed consultation.

Tags

• hot dishes
• cooking wine
• coriander
• crayfish
• dried red chili pepper
• garlic
• msg
• onions
• pepper
• pixian doubanjiang
• rice vinegar
• salad oil
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Place the lobster in clear water for at least one to two days to allow the lobster to spit out all the mud in its body. Use a discarded toothbrush to clean the lobster, especially the joint between the head and the body, which is very dirty;

   

2. 2 Those who prefer the full shape can leave the head intact. Don't like to cut it off directly. The area around the head is too dirty.

   

3. 3 Take the intestines. There are five pieces in the shrimp tail. The middle piece is the connecting intestine and must be removed. Otherwise, it will be a shame. Wash and set aside.

   

4. 4 Seasoning. . Pixian bean paste is a must, is it spicy? This is the essence

   

5. 5 Heat oil in a pan, first add onion, ginger, garlic, add bean paste, dried chili and Sichuan peppercorns and stir-fry until fragrant,

   

6. 6 Add water and soy sauce and MSG to make the base. Burn for 10 minutes.

   

7. 7 Make another pot. Leave the oil in the pot, add the onion, ginger and garlic, add the crayfish and cooking wine and stir-fry until the crayfish changes color and put it into the pot.

   

8. 8 Add crayfish and cook over low heat until fragrant. When the soup thickens, take it out of the pot. Potting. Sprinkle coriander on top and serve.

   

9. 9 The finished product is bright red in color and rich in taste. Spicy and delicious. Eat for free and never get tired of it, it’s a great dish to go with wine.