Spicy Crayfish
1.
The fresh water crayfish first pull out the shrimp thread, then cut off the small claws and tentacles and soak (the head is retained, and there is no more explanation for why it should be retained. The final product tastes better!).
2.
It looks like this after completion!
3.
You can use a small brush for cleaning. Use the brush to clean it the first time, and then wash it with water a few times.
4.
A little introduction to the auxiliary ingredients (because it is different from the general braised prawns in oil)! Green onions, shallots, ginger slices, garlic slices, onions, dried chilies, peppercorns.
5.
The second is these sauces, oil consumption, steamed fish soy sauce, light soy sauce, chicken essence, tomato sauce, sugar, salt, and soybean paste.
6.
The ingredients are complete, and the pan is oiled.
7.
The cleaned prawns should be drained first, and then put in the oil pan (after the oil temperature rises) and passed over the oil (Wuhan area means deep frying).
8.
To control the heat, turn on the medium and low heat and fry slowly after the pot (about one minute to remove the oil control, at this time the shrimp shells are already relatively crisp and hard, and the shrimp tastes the best).
9.
Because it can't be fried at one time, so it's fried separately!
10.
After the prawns are fried, wash the pot and start the oil pot (the oil temperature should be low, and the amount of oil should be slightly more, add the green onions and shallots for slow frying and boil the shallot oil)!
11.
Remove the chopped green onion when it is slightly browned...
12.
After the chopped green onion is discarded, add dried chili and pepper, and boil the chili oil in the same way (the oil temperature should still be low).
13.
When the dried chilies are slightly browned, remove them with the peppercorns and discard them.
14.
Then add ginger and garlic slices and sauté until fragrant.
15.
Turn off the heat, add the oil, steamed fish soy sauce, Donggu soy sauce, chicken essence, salt, tomato sauce, soybean sauce, sugar and plain water to make the sauce.
16.
When the sauce is slightly viscous, add the fried crayfish and stir fry.
17.
When it is thick, add onion and stir fry to increase the flavor of the dish.
18.
Stir fry the onions until soft...
19.
Then add the coriander and stir fry to increase the fragrant taste of the dish again.
20.
The last step, turn off the heat! ! ! Then keep it in a wok to cool down naturally for half an hour to an hour (this step allows the crayfish to fully absorb the flavors of spices and seasonings during the natural cooling process!)
21.
Into a dish.
22.
Add chopped lettuce and cold pork ears.
23.
Stir-fry water spinach leaves.
24.
Full dinner.
25.
How can we not have a jar of 52% shochu to add to the excitement...
26.
The author and his wife.
27.
The author's wife and children.
28.
The author snoring son.
29.
The author's family portrait.
Tips:
Author from Caidian, Wuhan, crayfish is from snack to big delicacy! Now with the progress of the times (steamed prawns, braised prawns in oil, prawn balls and other kinds of prawns are emerging in endlessly, and the taste and texture are all different!). . It's enough to find the flavor you like!
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