Q Bombs Full of Spicy Crayfish

Name: Q Bombs Full of Spicy Crayfish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: crayfish; 2 catties green pepper; Red pepper; 3 pcs Two Vitex Chili; 1 piece Millet pepper; 1 piece Pickled peppers; 1 small handful Qixing Dried Chili Segment; 1 small handful ginger; 2 pcs Garlic cloves; 1 piece Green onions; 15 pepper; 5 pieces Cucumber; 1 piece Pixian Doubanjiang; 1 Soy sauce; Cooking Wine; 2 tablespoons pepper powder; 1 tablespoon Cumin powder; 1 tablespoon star anise; 1/2 a spoon Shanna

by Orange Lisi

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

[Recipe about crayfish]

The processing method of preserved shrimp yellow:

How to eat crayfish elegantly:

Steamed:

Garlic:

Spicy:

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It is no exaggeration to say that I have eaten 100 catties of crayfish since the beginning of summer this year.
Among them, 3 catties were eaten at a well-known lobster restaurant in Chengdu. After eating, I took a taxi to buy regret medicine, but unfortunately the pharmacy closed.
Not only dirty, but also dry. What is dryness? It’s heartburn after eating.
I feel all kinds of additives burn in my heart.

I killed the remaining 97 pounds and fried it myself.

In my impression, everyone knows that if the shrimp is loose,
It must be fried with dead shrimp.
actually not,
Sometimes I picked up lively crayfish one by one and the meat was very loose.
It was fried and served to the table. I thought it would surprise the audience, but I was misunderstood by my friends and bought dead shrimp.
The heart is really beeping dog.

So, the following crayfish recipe will definitely help you.
How to make Sichuan spicy crayfish with full Q bombs.
Hmm, no thanks~~

About parasites or something,
I have a way to effectively reduce the rate of parasite infection,
That is to read less articles forwarded by the circle of friends.

I wrote about how to preserve the yellow lobster in crayfish.
It can be found in previous recipes.
The one I posted today is without the head cut, in order to keep the shrimp yellow intact.
After all, cutting the shrimp head has the risk of losing the yellow shrimp. Mainly too distressed that the fresh and slippery bite.

Q Bombs Full of Spicy Crayfish

1. If you are more careful, please refer to the "crayfish processing method to preserve the yellow shrimp" in my previous recipes to clean the crayfish.

If you are afraid of trouble, don't cut the shrimp head, just cut off the beard before the shrimp mouth.

Drain, try to drain the water.

2. Pour the oil in the cooking pot. When the oil is hot, pour the drained shrimp into the pot.
This step is very important, it determines whether your shrimp meat is Q bombs.
Be sure to wait for the oil to boil before pouring the shrimp.
The principle is that the prepared crayfish has not completely died yet.
At this time, the shrimp meat will subconsciously shrink to tightness when poured into the boiling oil pan.
Compared to the fried shrimp directly in the pan, the fried shrimp must be more QQQ than the fried shrimp.
The frying time is controlled at about 1 minute, and drain the oil.

3. Chop old ginger and 5 garlic cloves.
Finely chop millet pepper and pickled pepper.
Shred the ginger. Shred two vitex stalks.
Cut the green onion into sections, and cut the green and red peppers on a hob.
Cut cucumber into strips. Mince the bean paste.

Well, as shown in the picture.

4. Pour into the wok with the oil from the fried shrimps about three times the usual amount of cooking.
Add the chopped bean paste, minced ginger, and minced garlic when the oil is ripe. Stir fry to get the red oil.
Next a handful of peppercorns, an octagonal, and two Shanna.
Add millet peppers, pickled peppers, dried chilies, and garlic cloves.
A spoonful of soy sauce and a spoonful of cooking wine.

It means like fried bottom material.

5. Pour a bottle of beer, tried several beers and found Yongchuang and Harbin Beer to be good. Bring to a boil on high fire.
Beer will dilute the flavor, so you have to continue to flavor it for a while.

6. When the pan is boiling, pour the fried crayfish and the chopped green onions. Sprinkle a layer of salt. Stir fry evenly. Let the crayfish be submerged in water.
Because the crayfish itself has an earthy smell, you don't need to cover the pot when it is boiled. The oily smoke and steam can take away the smell.

7. After 5 minutes, pour in the green peppers and red peppers and stir fry.

Continue to cook for 5 minutes.

After 5 minutes, pour in the cucumber and stir well.

8. Add salt, monosodium glutamate, chicken essence, dark soy sauce, light soy sauce according to taste.

Season your own.

I can't teach you this.

Difficult to reach.

9. Serve it, sprinkle chopped green onion and coriander.

It's fragrant and bursting.

If you have time and interest, just set up a plate.

Tips:
1. How to take care of crayfish? I have written about it.
As for the need for salt water soaking, if you have time, you can soak it.
2. The shrimp that I have fried at home at high temperature is really more at ease than outside. The shrimp outside will also be fried,
But you can imagine how long the oil has been used.
3. Don't wear gloves, don't be hypocritical. Wash your hands and shake off your arms directly. Your wife who wears gloves has eaten a few.
4. Remember! Got it! cross! Made! industry! I! Yung! easy! !