Bawang Supermarket | Golden Cumin Crayfish
1.
Clean the crayfish in Chengyang Lake
2.
After the crayfish shrimp thread is removed, peel off the head and body shell to form a shrimp. Be careful not to throw away the head
3.
Add starch and mix thoroughly
4.
Add the dark soy sauce, mix well and marinate for a while
5.
Add some salt to pickle for seasoning
6.
Prepare other auxiliary materials
7.
Add the crayfish and shrimp to the breadcrumbs and mix thoroughly
8.
Cut the asparagus into sections, blanch the water in a pot of boiling water with a few drops of oil and remove it for later use
9.
Add the shrimp again to the breadcrumbs and coat well
10.
Pour oil in a hot pot and heat to 6 minutes. Heat to medium-low heat. Add shrimp balls and fry them until they turn slightly golden and then remove.
11.
In another pot, add only 3 drops of oil, add garlic and sauté until fragrant
12.
Add green onions and shrimp balls and stir fry together
13.
Add cumin powder, black pepper powder and chili noodles and stir fry
14.
Add the asparagus and stir fry for half a minute, turn off the heat and serve
Tips:
1. Please choose fresh crayfish from Chengyang Lake. The meat is fresh and tender and the soup is more delicious. Don't throw the head, you can also make other delicacies.
2. The fire of fried crayfish balls should be low and put more oil
3. Wrap the breadcrumbs in two times, which can be evenly wrapped, and the appearance is better
