Name: Spicy Crayfish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500G crayfish; a little Green Red Pepper; Discretion Dried chili; Discretion pepper; a little Green onion ginger garlic; A pinch Mujiangzi; Around 20G Soy sauce; 100G Rice wine; a little salt; a little Sugar; 2 tablespoons Hot sauce

Spicy Crayfish

by Zhou Tiancai's food and drink

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

This product is a complex of embarrassment and invigoration. Its past and present are spicy so legendary, of course, for foodies, as long as it can be eaten, it is delicious. The most wonderful thing is the full-bodied appearance of using both hands when eating it. The image and the high cold are all drained. Under the multiple complex taste stimulation of spicy and numb, the trembling and slightly swollen lips are the most ecstasy.

Come to a sip of Coke, and my dear dopamine immediately squeezes incomparable sweetness. I couldn't help thinking of that poem pretendingly. Take a piece of mud, pinch you, and shape me. Break the two of us together and reconcile them with water. Pinch you again, shape me, I have you in the mud, and you have me in the mud. At this time, you have numbness, I have spicyness, and crayfish in my belly. We are both spicy and spicy.

This time is best for KISS

Therefore, this is a dish that is only suitable for relatives, no one will care about your food, just open your stomach and eat it.

This dish is easy to make, but also difficult to make. The difficulty lies in the level of spiciness and the position of spices. The spice will not be overwhelming or overwhelming. It will stand by itself and shine brightly. Too much flavor and too much skewers grabbed the sweetness of the crayfish, and too little flavor to bring out the fragrance. One sentence says it-----Tune to suit your own taste. "

Spicy Crayfish

1. There are only one selection criteria for dried chili, spicy, spicy, and spicy pepper. There are two selection criteria, hemp, hemp, hemp, fragrant, fragrant, fragrant ginger, small yellow ginger garlic, red skin small garlic wood ginger, this product is a must Killing skills, nirvana, spice, I looked at the green chili, just to look good, and compound the spicy level.

2. The following are the necessary condiments. Shaoxing rice wine relies on it to remove the fishy horses. You can also add basil. Unfortunately, my basil was raised by my gentle, kind and virtuous queen mother, so I didn't let it go, sad!

3. The main ingredient is the main ingredient. Ah is the protagonist. The protagonist has always been a big-name product. Applause is needed here. You have to go to the food market by yourself, bow your waist and brighten your eyes. Be patient and choose only one by one. There is only one standard. It is fierce, fierce, fierce. If you choose it, it’s a trouble and headache to deal with it. I still use it. Zwilling's small scissors, ah, small scissors, quickly handle it. The cleaned up crayfish looks like this.

4. Then, just turn on the fire, go to my Xiaoshuai pot, heat the pot with cold oil, saute the ginger and garlic, and then saute the chili pepper, ginger, ginger, spice, and when it’s fragrant, just turn it off. Make sauce myself. What if there is a secret sauce swelling, oh, go to the supermarket to buy some Pixian Doubanjiang instead. Very fragrant very fragrant very fragrant wow

5. Then I will start to fry, stir fry to change color, add soy sauce, add rice wine, add a pinch of sugar, cover and simmer for a while, add green chili and stir-fry for a while, and then it will grow like this! It was tempting to ask, what should I do if the pot becomes like this? Answer, roll up your sleeves and start eating.

6. In fact, I feel the most ecstasy in the pot, it looks like this on the table.

Tips:
When processing the shrimp, it should be clean. Put the spicy sauce and soy sauce and the salty taste is enough. Put less salt and sugar before putting it out of the pot to increase the freshness.