Spicy Crayfish
by Ice Blue Purple Feather
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Rinse the crayfish 3 times with water and add 2 tablespoons of salt, then pour in the water and soak the crayfish for 2 hours to clean.
2. The lobster tail has three petals on the left, center, and right. In the red circle, the uppermost petal in the middle is pinched with the index finger and thumb to pinch the bottom part and twist it. What is torn out is the intestines. If this is dangerous, you can put the crayfish in a basin and freeze them quickly in the refrigerator, so that the crayfish will be honest.
3. Use a brush to clean the shrimps and drain the water
4. Put oil in the pot, twice as much as cooking. Heat up, add the dried crayfish. Stir-fry evenly. Add all the ingredients and fry until the crayfish turns red.
5. Sheng out and set aside.
6. Add the remaining oil in the pot and stir-fry the Pixian Douban over low heat until the Douban and the oil are fused, add two teaspoons of sugar and one teaspoon of five-spice powder, and stir-fry evenly.
7. Pour the crayfish and stir fry evenly
8. It's not enough to add water to a bottle of beer, don't submerge the lobster, just flush. Add a teaspoon of salt. And a little cooking wine
9. Cook on high heat until the soup is half way down. Turn off the heat, soak for a while, and the soup will be slightly cooler and ready to eat.
Buy on JD
Buy on Amazon