Spicy Spicy Crayfish Tail

Name: Spicy Spicy Crayfish Tail
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Crayfish tail; 20g Mint leaf; 20g Crayfish Seasoning; 100g Rice wine; Some Ginger garlic; 2 pcs Dried chili

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I bought crayfish tails at the supermarket. This shrimp tail is frozen and needs to be thawed when it comes back. But it is more convenient than handling fresh live crayfish. And it's very convenient to eat, because there is no head, the shrimp can be pulled out at once. The spicy crayfish seasoning of Kukyibai is used when making it. In order to avoid the hot and spicy in summer, some mint leaves are specially added. The mint is also deep-fried to give a crispy texture, a fragrant taste, and spicy crayfish. It tastes great. "

Ingredients

Spicy Spicy Crayfish Tail

1. In order to remove the hotness caused by the spicy, mint leaves can be added, and the fragrance can also remove dryness. Wash the mint leaves to control water.

2. Fry in 40% hot oil until the leaves are dehydrated and become crispy. Don't fry it for too long, and don't let the mint leaves turn yellow.

3. Deep-fried mint leaves to control oil for later use.

4. Clean the crayfish tails and control the water for later use.

5. Put the bottom oil in the pot, add ginger garlic and dried chili to cook until fragrant.

6. Pour the crayfish tails and stir fry for about a minute.

7. Pour in the rice wine and stir fry for about one minute.

8. Pour in spicy crayfish seasoning powder and stir fry evenly, cover and simmer for about ten minutes.

9. When the soup is dry, add the fried mint leaves.

10. Stir-fry evenly and then take out the pan and serve.

11. The spicy and spicy flavor is very delicious.

Tips:
I used the ready-made crayfish seasoning instead of salt and other seasonings. The dried chili I used is slightly spicy, because the seasoning has a spicy flavor, don't use high-spicy chili, just to use the aroma of chili.