Spicy Crayfish (detailed Diagram of The Best Processing Method for Crayfish)
1.
How to process lobster:
The largest lobster I bought was 17 yuan per catty.
2.
Put it in the sink to rinse.
3.
Cut the head, from the back of the lobster eye.
4.
Use scissors to pick out the mud bag from the shrimp head, and don't pick up the yellow shrimp.
5.
Pull the tail in the middle of the shrimp hard to pull out the shrimp intestines.
6.
Use scissors to cut off all the shrimp's feet.
7.
Use a small brush to scrub the outside of the shrimp, especially the abdomen.
8.
Look at the washed lobsters (all washed by the son alone).
9.
Red hot pepper, Chinese pepper, bay leaf, five-spice star anise (I used five-spice powder), ginger and garlic.
10.
Spicy pepper powder and spicy fresh (not given) five-spice powder Lee Kum Kee's spicy soup.
11.
Stir fragrant chili, pepper, ginger, garlic and white with oil.
12.
Stir the lobster over high heat to give the right amount of salt and white wine.
13.
Give the broth (I added hot water).
14.
Add five-spice powder, pepper powder, chili noodles, Lee Kum Kee Spicy Soup to adjust the flavor, continue to cook over low heat, let the shrimp taste for a few minutes, and then add some sugar and pepper powder to the pot.
15.
Arrange the cooked lobster on the plate.
Tips:
After the high heat is boiled, use a low heat to cook for a few minutes, and the cooked lobster will not lose its flavor.