Delicious Spicy Crayfish
1.
Oujia requires that the crayfish must be washed under running water, and they must be washed one by one.
2.
Then began to clean up the head dirt of the crayfish. Cleaning the head of the crayfish is a very important step. Remove the dirt from the head and gills of the crayfish one by one, so that friends can eat the crayfish without worry. Crayfish can eat even the head!
3.
Next is the shrimp line to remove the crayfish. Pinch the tail of the lobster and draw out the shrimp thread easily, not to mention the agile movements. I don’t know. I thought it was easy to peel and eat the crayfish. In fact, there are many cleaning procedures behind it!
4.
Prepare garlic head, ginger strips, purple onion slices, green pepper slices
5.
Then prepare a frying pan, pour 1 liter of soybean oil, burn to 200 degrees (green smoke), pour the crayfish in batches for frying (Reminder: Do not pour a large amount of crayfish all at once, otherwise the oil will overflow to avoid safety hazards , The crayfish shells fried in small batches will be crispy and the meat will be tender)
6.
Fry the crayfish shells until they turn red (about 2 minutes). Take out the container and prepare
7.
Wash the pan, add a spoonful of soybean oil, and stir-fry the garlic, onion, ginger strips, and green peppers.
8.
8 Then put in the crayfish that was fried before.
9.
Stir fry a few times, then add light soy sauce, dark soy sauce, sugar, 1/3 can of beer, a small bowl of water (about 200ml), cover and simmer for 5 minutes
10.
Then you're done! ! ! Haha~~~ I can finally eat it
