Spicy Crayfish

Name: Spicy Crayfish
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 1000g crayfish; 500g beer; 50ml Cooking Wine; 50g Perilla; 5 Millet pepper; 30g garlic; 20g ginger; 1g pepper; 30g Hot pot bottom material; 10g Refined salt; 30ml Soy sauce; 50ml Cooking oil

by Happy elf a

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

There are many different ways to make crayfish. In addition to traditional flavors, such as spicy, spicy, steamed, there are also garlic, oil stew, curry and so on. What the elves will introduce to you today is spicy crayfish. After all, spicy crayfish is the best for families who like spicy food. Everyone can cook crayfish, but only if you master these points, the crayfish you cook will taste delicious and the shrimp meat will be firm. The first point is that the growth environment of the crayfish determines its quality. When selecting shrimp, the red, bright, soft shell and white belly are the best; the second point is to carefully clean the crayfish. When you cook it, you must cook it thoroughly. It can be eaten with confidence; the third point is that during the cooking process, do not add water, do not add water, be sure to add beer to braise, one is to remove the fishy smell, and the other is to sterilize. Only by mastering these few tips, you can eat safe crayfish at home without spending any money. For 30 years, the hotel chef tells you that crayfish are delicious or not. Guan Jian is about these steps. Now the elf will share the specific methods. If you like crayfish, please prepare the ingredients quickly!

Spicy Crayfish

1. Prepare fresh crayfish. (Choose the crayfish, just follow the explanation in my graphic)

2. Put the crayfish in a deep basin, add a proper amount of water, sprinkle in salt and cooking wine, and let the crayfish spit out dirt in the basin for about 2 hours. After draining the dirty water, change to a basin of clean water, take a clean toothbrush, and carefully scrub the inside of the crayfish.

3. After washing everything, remove the intestines of the crayfish. The method is very simple. Use your hands to pinch the tail in the middle of the tail and twist it left and right until it breaks, and then slowly pull it out.

4. According to this method, handle all the crayfish.

5. Prepare millet pepper, garlic, ginger, and Chinese pepper; wash the perilla leaves and set aside.

6. Pour the oil in the pan, stir and fry the crayfish continuously, until all the crayfish have changed color, then remove. (In the case of hotel production, it is generally fried, but for family frying, you can add more oil for frying)

7. Add some oil to the pot, add millet pepper, garlic, ginger, Chinese pepper, hot pot base, and stir-fry with red oil over medium and small heat.

8. Next, add the crayfish, stir fry for about 3 minutes, and coat the crayfish with the sauce.

9. Then pour in a whole bottle of beer. I am here with 1000 grams of crayfish, and I used 500ml of beer. If the amount is large, I will add more. Anyway, the beer is as good as possible without the crayfish.

10. After the high heat is boiled, turn to medium and low heat, and simmer for about 20 minutes.

11. Add refined salt.

12. Add soy sauce to taste.

13. Add perilla leaves.

14. Stir-fry evenly, simmer for about 2 minutes, turn off the heat.

Tips:
1: The head of crayfish is easy to carry parasites and bacteria, so avoid eating as much as possible. Even if you want to eat, you must not eat the stomach of the head.
2: Crayfish, fry in the pan first, to lock the moisture inside, so that it will not bounce when eaten.
3: The amount of millet pepper and hot pot bottom material can be increased or decreased according to the degree of spicy food at home.