Recipes tagged "Wangjiadu Spicy Hot Pot Ingredients"

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

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!