Crazy Shrimp Balls--how to Make Spicy and Delicious Crayfish
1.
Many elderly people do not eat crayfish. The crayfish in the 1980s really lived in the gutter as the media said, but the survival rate of most crayfish in the hypoxic gutter was extremely low. At present, many local governments support the raising of crayfish for income generation, and the cultivation and export of large quantities of crayfish. It also raises the value of crayfish, making it unaffordable for ordinary working-class people. It's the holiday, no matter what, you have to be worthy of your own mouth! But because crayfish live in mud; there is too much mud on their bodies.
2.
This requires full patience, one by one slowly with a brush to clean. If you want to make crazy shrimp balls by yourself, you must have a calm mind. Pay attention to safety. This little thing is very naughty and will pinch your hands abruptly. Put on gloves for safety!
3.
After brushing clean, use scissors to cut off the crayfish's claws; remove the shrimp thread. The two-wing shrimp line has a small round wing above the crayfish tail; do not force too much, otherwise the shrimp line will be broken.
4.
Crayfish is very energetic, and novices can't get started. It doesn't matter that everything is difficult at the beginning, you will be familiar with it after a few more practice sessions.
5.
The crayfish has been cleaned and all the ingredients are ready. Cut the ginger into equal-sized shreds, and cut the dried red pepper into shreds.
6.
Place the wok on the induction cooker; pour 2 tablespoons of oil, add shredded ginger as the oil temperature rises, and sauté. Add dried red pepper shreds to fry out the chili oil, turn off the heat and add the fragrant peppercorns and star anise.
7.
Open fire; pour in washed shrimp balls. Stir fry quickly until the skin of the shrimp balls slowly turns red.
8.
Change to medium heat and add a spoonful of cooking wine with a spoon.
9.
Add a spoonful of secret braised sauce (sold in supermarkets, the braised sauce has a sweet taste, so you don't need to put sugar).
10.
Add a spoonful of dark soy sauce. Turn it with a spatula to distribute the seasoning evenly on the shrimp balls, and the flavor is quicker.
11.
Add the peeled garlic to the shrimp balls and turn the heat for a few seconds. Add two spoons of cooking wine again and one spoon of light soy sauce.
12.
Turn off the heat, add a spoonful of salt and a spoonful of pepper to the fried shrimp balls.
13.
Don't put water in the fried prawn balls, use them as ingredients to soak the prawn balls in order to taste delicious. And the fragrance is tangy; the aftertaste is endless. In fact, most of the shrimp balls are eaten with condiments. Imagine that shrimp balls without condiments will be delicious? Countdown to the Mid-Autumn Festival; present crazy shrimp balls for everyone to have a happy holiday!
Tips:
Attention! A pound of shrimp balls can only be peeled in half, so 2000 grams of shrimp balls is not much. When buying crayfish, the color is too bright, it was washed with shrimp powder. The tongs of the corroded crayfish are almost missing or have fallen off. The head of the crayfish should be discarded. The head of the crayfish absorbs heavy metals and bacteria. When buying a crayfish, look for its clean and shiny back, fluffy abdomen, and vellus hair on its paws, which are white and red. This is cultivated in clean fresh water.
