Open Crayfish
by Delightful food temptation
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. The amount of crayfish is appropriate. Add water to scrub the first time, mainly to scrub the abdomen side. After scrubbing all of them, change the water and scrub the second time. When scrubbing, you must be careful and clean every area. Don't be afraid of the shrimp tongs gripping your hands. Grasp the back of the shrimp. Once the brush is applied, the shrimp will faint. Pinch the middle of the shrimp tail, twist it, and the shrimp intestines will come out. Open the shell of the shrimp head, but don't break it off. The yellow part is the yellow shrimp. If the shrimp is cooked, the shrimp yellow is not fresh enough. The gills are the dirtiest part of the shrimp. When making crayfish, you must remove the gills, not the gills, which is not only bad but also dirty. After cleaning the shrimp gills, press the head back and it will not fall off when you cook it at home. Leave only the yellow shrimp, and crack the shrimp tongs to make it easier to taste.
2. Pick an appropriate amount of pickled ginger, pickled garlic, and pickled pepper. After all, mince, mix together and chop finely. An appropriate amount of pork belly, cut into even diced pork (don’t need pig skin) and set aside. After burning the oil into high-temperature oil, add the crayfish and fry until the crayfish turns red, then pour it out for later use.
3. Leave the bottom oil in the pot, add the diced pork belly, stir fragrant on a low heat, stir out the oil, then add the garlic, chopped green onions, minced ginger and chopped pickled peppers, stir-fry on low heat, stir-fry the water in the dried chilies, and stir Add the aroma of chili, stir fragrant, add appropriate amount of bean paste, stir fragrant together, add crayfish, pour 1 bottle of beer, add appropriate amount of salt, pepper, and dark soy sauce and stir-fry together. Cover the pot and turn on high heat. Simmer for 3 minutes, turn to low heat and simmer for 20 minutes. After 20 minutes, open the lid and collect the juice on high heat. When the soup is suitable, add the right amount of chicken essence, stir-fry evenly, sprinkle with chopped green onion, and serve deliciously.
4. Finished picture
