Spicy Crayfish for Night Beer
by August Xiaoshui
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. The first choice is the crayfish with tender and soft shell, with bright color, clean abdomen, and no smell. This is the crayfish cultivated in clean water.
2. Wash the crayfish one by one with a small brush under the tap.
3. Use scissors to cut off the shrimp head at an angle of 45 degrees, remove the sand line from the tail, then break the shrimp belly, and rinse off the dirt on the shrimp head.
4. Add white wine and salt to marinate for flavor and set aside.
5. Cut dried chilies, pickled peppers, pickled ginger, ginger, and garlic for later use, and add some spices. (Dried chili should be soaked in seeds in advance)
6. Cut the green onion into sections and cut the potatoes into strips for later use.
7. Heat the pan with cold oil, add the potato flowers to the oil and fry it.
8. Remove and serve.
9. Pour the crayfish into the remaining oil until the crayfish turns red and changes color.
10. Skim the crayfish to the side, add a little lard, wait for the oil to add the peppercorns, Pixian watercress, sugar, pepper noodles, and all the seasonings on the plate.
11. Stir-fry the seasoning and crayfish evenly, add a little salt, and continue to fry the white wine and soy sauce to create a fragrance.
12. Add hot water to submerge the crayfish, cover and simmer for a delicious taste.
13. When the moisture is dry, add oyster sauce and stir fry evenly.
14. Add the fried potato flowers.
15. Then add the shallots, pepper noodles, chicken essence, and MSG and stir-fry them evenly.
16. Take out the pan and serve.
17. With a glass of beer 🍺, it's a cool one!
