Spicy Crayfish

Overview

This thing is a combination of embarrassment and fun. Its past and present life are so legendary. Of course, for foodies, as long as it can be eaten, it is a delicacy. The most wonderful thing is the way you eat it with both hands. The image and coldness are all gone. Under the stimulation of multiple complex tastes of spiciness and numbness, the trembling and slightly swollen lips are the most enchanting. Take a sip of Coca-Cola, and the dear dopamine will immediately stimulate the unparalleled sweetness. I couldn't help but think of that poem in a literary and pretentious way, "You and I, you and I, there are so many feelings, so many places, so hot as fire." Take a piece of clay, squeeze it into you, and mold it into me. Break the two together and mix with water. I pinch you again and mold me into shape. I have you in the mud, and you have me in the mud. At this time, you are numb, I am spicy, and there is crayfish in your belly. We are both spicy. This is the best time for KISS, so this is a dish only suitable for family members. No one will care about how you eat it, just eat it with an open stomach. This dish is easy to make, but also difficult to make. The difficulty lies in the spiciness level and the placement of spices. The spices do not overwhelm the guests and do not take over the host. They stay in their own right and shine. Too much ingredients and the flavor will be too much, taking away the freshness and sweetness of the crayfish, while too little ingredients will not bring out the fragrance. In one sentence ----- adjust the taste to suit yourself.

Tags

• hot dishes
• common dishes
• meat dishes
• hunan cuisine
• old man
• late night snack
• dinner with friends
• summer recipes
• crayfish
• dried chili pepper
• green and red pepper
• hot sauce
• mujiangzi
• onion, ginger and garlic
• rice wine
• sugar
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 There is only one selection criterion for dried chili peppers, spicy, spicy, spicy Sichuan peppercorns. There are two selection criteria, hemp, hemp, hemp, fragrant, fragrant, fragrant ginger, small yellow ginger garlic, red skin small garlic wood ginger seeds, this product is a sure-fire spice, a sure-fire spice, I think I gave green chili peppers, just to look good, compound spicy levels

   

2. 2 The following are the necessary ingredients. Shaoxing rice wine is all about removing the fishy smell. You can also add perilla. Unfortunately, my perilla was raised by my gentle, kind, virtuous and beautiful Queen Mother, so I didn’t add it. It’s sad!

   

3. 3 Now that we have the main ingredient, you are the protagonist. The protagonist has always been a big-name actor, so I need applause here. This guy has to go to the vegetable market by himself, bend over his waist, wipe his eyes, and patiently choose one by one. There is only one standard, fierce, fierce. After choosing the fierceness, it is a troublesome and headache to clean up. I still use Zwilling's small scissors, small scissors, to get it done quickly. The packed crayfish looks like this with its makeup.

   

4. 4 Then, turn on the heat, put on my little handsome pot, heat the pot with cold oil, sauté the ginger and garlic until fragrant, then sauté the chili, Sichuan peppercorns, wood ginger, spices, have fun when they are all fragrant, turn down the heat and throw in the secret sauce. What can I do if I don’t have the secret sauce? Oh, go to the supermarket and buy some Pixian bean paste instead. Very fragrant, very fragrant, very fragrant

   

5. 5 Then start frying, stir-fry until fragrant and change color, add soy sauce, rice wine, a little sugar, cover and simmer for a while, add green chili peppers and stir-fry for a while, and then it looks like this! He asked seductively, what should I do if the pot is like this? Answer, roll up your sleeves and start eating.

   

6. 6 In fact, I think it looks best when it's in the pot, and it looks like this when it's served on the table.