Spicy crayfish
Overview
If there are no crayfish in summer, will there be less fun? If there are no crayfish on the food stall table, will the beer seem lonely? Summer, food stalls, night beer, and crayfish seem to be harmonious and fun. I don’t know who was so brave and the first to eat crayfish. Maybe it was to fill his stomach; maybe it was to taste game; maybe it was just a coincidence, and then the coincidence became a matter of course. We have to admit that the evolutionary history of human beings is also a history of dietary evolution. From the initial eating of hair and blood to whole grains, fruits and vegetables, roots, and all kinds of birds and animals, anything that can be eaten can be made into a dish. Regarding crayfish, in addition to being an exotic species, we have to admit that Chinese people can always eat them in different ways: garlic crayfish, thirteen-spice crayfish, fish-flavored crayfish, spicy crayfish, etc. Perhaps because he was born in Chongqing, Cai Cai Wu loves spicy crayfish. The spicy crayfish dish shared by Cai Caiwu today is probably not more flavorful than this. Moistened by the hot pot base and bean paste, the red oil and bright red shrimp have already hooked your tongue. You can't stop eating one!
Tags
Ingredients
Steps
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Prepare the raw materials in advance. Use a brush to scrub the muddy parts of the head and tail of the crayfish, then soak them in clean water for 10 minutes and set aside
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Cut the green onions into sections; cut the ginger and garlic into slices; cut the onions into slices; cut the dried peppers into sections; heat the pot with oil, stir-fry the hot pot base ingredients and bean paste until the red oil comes out, add peppercorns, pepper sections, onions, garlic, garlic slices, onions and ginger slices and stir-fry until fragrant
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After sauteing the ingredients, pour the crayfish into the pot and stir-fry, then pour in the cooking wine, stir-fry evenly and continue cooking (10-15 minutes)
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Sprinkle sugar and salt to taste before serving
