Spicy Crayfish
by Lei Ge Lao Sun
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Boil the crayfish for 2 minutes.
2. The blanched crayfish should be deep-fried for 20 seconds, and the oil should be 80% hot.
3. Add the Sichuan pepper section, hemp pepper, garlic slices, ginger slices, bean paste, perfume fish sauce, hot pot bottom material, stir fry and cook, add 1 tablespoon and a half water to the cooking wine.
4. Add 15 crayfish to a high heat and simmer on a low heat for 10 minutes.
5. After 10 minutes, add the shallots and celery to harvest the juice.
6. Add monosodium glutamate to the soup, 3 spoons of 1 spoon of sugar, 2 spoons of chicken powder. When the soup is thick, just take it out of the pot.
