Spicy crayfish
Overview
The summer appetizer crayfish, I used to eat out, but today I feel like making it myself. Haha, this is actually my first time making it, but I’m really excited and it’s really delicious😁 (I won’t tell the foodies, I learned it from the food blogger Little Roast Chicken👀)
Tags
Ingredients
Steps
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Soak the crayfish you bought in water for a long time, changing the water from time to time. (Try to choose something cleaner and more lively, and don’t want a dead one)
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Then take a small brush to give the crayfish a bath, and brush the head and stomach clean. Be sure to control its two large pliers, otherwise it will pinch your hands randomly (haha, I actually use a dog toothbrush😂, but it’s a new one)
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After taking a shower, take out the baby thread. The tail has three parts. Press the middle tail, rotate it and pull it out. ((⊙o⊙)…a little disgusting😂) Then I cut off my beard
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Then add oil to the pot and fry the lobster for a short time (for more flavor and elasticity). Once the color turns red, set aside.
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Prepare all the seasonings (see picture). Which shape you cut depends on your mood hahaha. The amount depends on taste. ps (I am a heavy person, so I have a lot of chili peppers and chili sauce. In fact, the sauce you use depends entirely on you. You can buy a special spicy lobster sauce. I used a local Chongqing dry pot sauce and Pixian Douban)
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Pour an appropriate amount of oil into the pot, put in all the prepared seasonings and stir-fry. 15″
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After the seasonings are fragrant, add the crayfish and continue to stir-fry. 30″
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Then pour in boiling water to cover the crayfish.
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Then, pour in beer, light soy sauce, salt, and sugar. Stir fry twice and cook for about 20 minutes. (It’s written in the amount of ingredients)
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Finally, add some chicken essence and start the pot. Hahaha, isn’t it very simple?
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Finally, here is a picture of eating, hahaha, it seems that I can’t lose weight again.
