Spicy Crayfish
1.
Thank you very much for the Fulinmen non-genetically modified edible blended oil provided by the Bawang Supermarket of Gourmet Jie. The oil is clear and has no oily fume.
2.
Put the crayfish you bought in a basin and pour some water to make the crayfish spit up dirty things.
3.
The seasonings are ready, green onion, ginger and garlic are necessary, pepper, aniseed, bay leaves, cinnamon, the common spices at home, as well as herbs, cloves, and dried chillies.
4.
The growing environment of crayfish is a bit dirty, so it must be cleaned. Use a brush or toothbrush to brush the abdomen and surface of the shrimp. Brush all the dirt. Be sure to clamp its two large tongs, otherwise it will be very difficult. It’s easy to get caught, and it hurts. Even though I was very careful, I didn’t escape being caught twice. The big pliers are very tight and really hurt, so you must be careful when cleaning it.
5.
Remove the intestines from the crayfish and they will come out as soon as they are drawn from the tail of the lobster.
6.
Cut off the shrimp, clean up the crayfish and wash it with water;
7.
Put oil in the pot, add green onion, ginger, garlic and spices and sauté until fragrant
8.
Pour the crayfish and stir fry over high heat
9.
Pour in the rice wine to remove the freshness and remove the fishy. You can also put the cooking wine, then add the light soy sauce and salt to taste.
10.
Pour in the right amount of water, finish the crayfish, and cook for about 20 minutes.
11.
Drain the broth, and the lobster meat is well cooked. Just turn off the heat and bring it out of the pot.
12.
Spicy and delicious crayfish is ready
Tips:
1. Be sure to pay attention to safety when cleaning the crayfish, and don't let its pliers catch your hands.
2. Fulinmen's non-GMO blended oil tastes very fragrant, with a taste of peanut oil, different oils contain different nutrients, and a reasonable combination is more healthy.
