Spicy Crayfish
1.
After buying the crayfish, put it in a bucket for more than 2 hours. A few drops of sesame oil in the water will help the lobster spit out dirty things. Stir it with chopsticks a few times. You will see that the water becomes dirty. Change the water several times. Wash the lobster thoroughly, and pull out the shrimp intestines by holding the middle piece of the lobster tail with your hand.
2.
Prepare the ingredients: chop the onion thickly, slap the garlic flat, cut the chili peppers about 1 cm into pepper rings, put the onion, garlic and chili peppers on a plate; cut the green peppers, remove the leaves of celery and cut into sections and place the green peppers on a plate , Millet pepper moderate amount.
3.
Chop Pixian watercress finely and set aside.
4.
Put the oil in the pot, add the appropriate amount of pepper to the oil at 50% heat, fry for a while and remove the peppercorns.
5.
Pour in garlic, onion, and hot pepper and fry it for a nice aroma.
6.
Add the bean paste and fry to get the red oil.
7.
Add the crayfish and stir-fry for a while, then add an appropriate amount of cooking wine and dark soy sauce and continue to stir-fry for a while.
8.
Add water until the crayfish is just under the water. When the water is boiled, change to medium heat and simmer.
9.
After simmering for a while, cut into the millet pepper ring, this should be added according to the personal spicy threshold (a piece of millet can be very spicy).
10.
Add the green peppers and celery when the broth is 1/3 left and cook for a while until the green peppers are broken.
11.
Collect the juice over high heat, add in the right amount of salt, sugar, and a little MSG to enhance the flavor. Soak the lobster in the soup for a while to taste better~
