Spicy Crayfish

by Not being a fairy for many years

4.9 (1)
Favorite
3

Difficulty

Easy

Time

30m

Serving

2

Finally started with the crayfish.
It's much better than the takeaway, and the spiciness suits you.
I originally shorted all the shrimp tails. They were clean and cost-free. The shrimp was taken out, but it was too tired to peel the shrimp, so I just fry it without peeling it. "

Spicy Crayfish

1. Soak the crayfish in clean water for half a day, stirring occasionally and changing the water.

2. Cut off the pincers.

3. Brush clean with a toothbrush.

4. Pull out the shrimp thread.

5. Cut the head, remove the internal organs, and save the yellow shrimp.

6. All ready, the ingredients for three different ways of eating.

7. Cut green onion and ginger into small pieces.

8. Take the pepper and star anise dried chili and the hot pot base.

9. Heat a pan with cold oil and put a little salt in it.

10. Put all the prawns and prawn tails in and stir fry.

11. Stir-fry until the shrimp turns red.

12. Take out the shrimp tails and cook separately.

13. Pull aside the crayfish steak.

14. Put the seasoning.

15. Stir fry a spicy flavor.

16. Stir fry with green onion and ginger.

17. Put a little bit of salt.

18. Put chicken essence.

19. Release light soy sauce.

20. Put the pineapple wine and stir fry evenly.

21. Put clear water.

22. Put the sugar, cover the pot and cook on medium-low heat for 20 minutes.

23. Drain the broth.

24. Plate.

25. Put green onions and ginger in the middle.

26. Finally put the crayfish.

27. Finished product.

28. Finished product.

Tips:

A must-have item in summer. Crayfish with cold beer or iced beverages are delicious.

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