[Wine-flavored Spicy Crayfish] A favorite for carnivores to satisfy their cravings

Overview

Last Saturday I ate chicken feet, Sunday I ate crayfish, and now it’s another Sunday, early in the morning! 2 hours ago, someone was murmuring: If we don’t buy these packs of instant noodles and add some money, we can have a meal of crayfish again... In the world of foodies, you must be more considerate. Our love for food is absolutely dedicated! A natural beauty, this is what Crayfish looks like! Who can rival the bright red coat? When cooking crayfish, in addition to beer, Erguotou is added. The aroma of wine and the spicy and spicy flavor are combined, and the wonderful taste is self-evident! Licking the shrimp shells with the soup will smell like shit~~~ [Wine-flavored spicy crayfish] A favorite for meat lovers [Wine-flavored spicy crayfish] A favorite for meat lovers [Wine-flavored spicy crayfish] A favorite for meat lovers (just lick it at home, you know...) The soup must not be too dry, just keep a little. For those with heavy tastes, it can be mixed with a bowl of noodles. You can eat it with confidence when you make your own crayfish. You buy live shrimp and put them in water for a few hours. After washing them, they put them into a pot and stir-fry. If you don’t dare to brush... here’s a tip for the timid: use kitchen gloves to give it a rough brush, rinse it with warm water, and then rinse it thoroughly. I won’t go into the advantages of adding beer to dishes here. People who read my recipes know that I use it often. White wine and N+1 parts of garlic and ginger are used for sterilization, and cooking wine is also essential!

Tags

• hot dishes
• home cooking
• seafood
• chinese banquet
• hunan cuisine
• old man
• late night snack
• summer recipes
• banquet dishes
• beer
• crayfish
• erguotou
• pepper
• signature chili sauce
• spices dried chili
• star anise
• wangjiadu spicy hot pot ingredients
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Buy crayfish, keep them in water for a few hours, and then wash them clean

   

2. 2 Warm water (about 60-70 degrees), boil briefly for about 20 seconds, wash again and set aside

   

3. 3 Prepare wok ingredients as shown in the picture

   

4. 4 Turn on low heat, stir-fry the spices, then add ginger, garlic, fragrant pot base, chili sauce, and stir-fry

   

5. 5 Add crayfish and continue to stir-fry

   

6. 6 Erguotou, 40ml, pour over the edge of the pot and stir-fry

   

7. 7 bottle of beer, stir-fry, add green onions and cover, bring to a boil over high heat, keep on low heat for 10 minutes

   

8. 8 Add appropriate amount of salt, season to taste, and serve