Homemade Spicy Crayfish

Name: Homemade Spicy Crayfish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g crayfish; 200g Concentrated hot pot bottom material

by Hong Jiu'er's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The crayfish that went out to eat looked so comfortable. A few people drank a little beer, and it was just a few large plates. I just feel that it’s a bit hot to eat out, and it’s more troublesome to go back and forth. If you can hide in the house and blow on the air conditioner/drink cold beer/eating crayfish, it will be comfortable. Lazy people have the lazy way. Lobster, the taste is not worse than the outside, it tastes delicious. "

Ingredients

1000g Crayfish
200g Concentrated Hot Pot Bottom Material

Homemade Spicy Crayfish

1. Remove the internal organs of the lobster and clean it carefully, and shred the ginger for later use;

2. Put the shredded ginger into the pot to preheat to remove the soil, then pour about 150g of vegetable oil to fry the ginger;

3. Stir-fry the lobster in a frying pan until the lobster turns red;

4. When the oil is hot, add 200g of Hongjiujiu hot pot base and stir fry together until the base is fried.

5. Pour 150g of rice wine into the pot, stir-fry evenly, cover the pot and simmer for 10-15 minutes before serving.

Tips:
❶ After buying the crayfish, put it in honey water for 30-60 minutes (honey water is just dripping three or five drops of honey in a basin of clear water), and let the crayfish clean their intestines and stomach first.
❷ Use a discarded toothbrush to clean the dirt on the abdomen of the crayfish. If you want to keep the head of the crayfish, you can cut off the tip of the head. If you want to save trouble, just cut off the big head with one cut.