1. As shown in the figure, the thumb and index finger pinch the lobster's shrimp tongs so that they will not be caught in the hand.
2. Use a small clean toothbrush to clean the shrimp and then wash it a few times. The crayfish are dirty. Wash it a few times to make it cleaner.
3. Pinch the crayfish with one hand, and with the other hand, pinch one of the tails in the middle of the shrimp's tail, pinch it hard, and pull the shrimp line out.
4. Prepare some spices: dried chili, pepper, rattan pepper, chopped sugar garlic and garlic, white sesame, Shaoxing rice wine and rock sugar. There is a big difference between Zanthoxylum bungeanum and rattan pepper. Zanthoxylum bungeanum is reddish in color and has a fragrant taste, while rattan pepper is greenish in color and has a hemp taste. Sugar garlic is very flavorful. Dried chilies on the market are also divided into spicy and heavy spicy in terms of taste. Spicy is the one with lower spiciness, and heavy spicy is the hard spicy one. I made it with a mixture of two kinds of peppers. You can add the hotness of the chili according to your taste. The addition of rock sugar also makes the spiciness softer, not so dry and spicy! Shaoxing rice wine can remove the fishy smell in the shrimp.
5. Prepare dry spices.
6. Fried Xiaolongxiao needs more vegetable oil, about 200ml is enough. First, saute the pepper and aniseed pepper on low heat for 2-3 minutes.
7. Then add white comme, nutmeg, cloves and other dry spices to explode the fragrance.
8. Add white sesame seeds to burst the fragrance.
9. Add dried chilies and sauté until fragrant.
10. Add sugar garlic and garlic and stir fry for a while. Don't reverse the order of cooking spices!
11. Pour in all the crayfish and stir-fry for about 2 minutes before adding 50 grams of Shaoxing rice wine.
12. Cover the pot and simmer for 8-10 minutes. Open the lid and turn over twice.
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