Spicy Crayfish

Name: Spicy Crayfish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g crayfish; 200g green pepper; 4 Dried chili; Some Vegetable oil; A tree Green onions; 10g pepper; 2 heads garlic; Some ginger; 1 tbsp White wine; 1 tbsp Doubanjiang; 3 pcs Fennel; 6 slices Bay leaf

by kittyyun

4.8 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

Red and green are very vulgar if they are worn, but they are very beautiful in terms of things. This is a dish that makes the tip of the tongue and the soul bloom, spicy and enjoyable. Reminder: Don't be too greedy!

Spicy Crayfish

1. The lobster has its head removed and its tail removed (pinch the middle of the tail with ease, and the shrimp thread will follow). Brush the bottom with a brush. Then soak in salt water for half an hour.

2. Add salt and white wine to marinate for about 15 minutes, the white wine will be fishy and the salt will taste.

3. Rinse the marinated lobster with water again, drain the water, and set aside.

4. Chili, green onion, ginger, garlic, pepper, bay leaf, bean paste.

5. Cut green pepper into sections and set aside.

6. Five layers of oil are heated and cut.

7. Add bean paste and sauté until fragrant.

8. Add the lobster and stir fry for about five minutes.

9. Add boiling water or cold water until the water is about to cover the lobster. Bring to a boil and simmer on a low fire.

10. When there is a little soup left, add green pepper and stir fry for about two minutes.

11. After the green peppers are fried, they are out of the pot.

Tips:
Lobsters are best raised for a day or so, spitting up dirty water. The lobsters that have been removed should be soaked in salt water to kill bacteria.