The Season of Fangs and Claws is Crazy-[spicy Crayfish]

Name: The Season of Fangs and Claws is Crazy-[spicy Crayfish]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some crayfish; Some Pixian Doubanjiang; Some Scallion Mate Bean Paste; Some Dried chili; Some Dried chili peppers; Some Chili powder; Some pepper; Some Cinnamon; Some star anise; Some Green onions; Some ginger; Some garlic; Some parsley; Some salt; Some Chicken Essence; Some Cooking oil; Some Sugar; Some Cooking Wine; Some Thirteen incense; Some Cumin; Some Bay leaf; Some Fennel; Some Tempeh

by Glutton Embryo Ancestor

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Tomorrow will be another weekend, and Huangmei's sky will be dull and damp. But on weekend nights for young people, everyone should be crazy, make trouble, eat, drink, sing, and dance. That. . . Anyway, on weekends, everyone must have a lot of shows and a lot of happiness. This season, shrimp are crazy, let alone people. Go crazy and have a nice weekend everyone!
The [Spicy Crayfish] launched today is different. After I have been eating crayfish for a long time, I found out that the spicy crayfish is not actually fried, but should be cooked slowly. The key is to make spicy crayfish to make a pot of fragrant and delicious marinade. Take a look at the fierce ingredients I boiled in this pot of marinade. ^_^"

The Season of Fangs and Claws is Crazy-[spicy Crayfish]

1. Pour out the bought crayfish, pick out the dead shrimp and discard them. Pick out the old shrimps with harder shells and reddish colors. This kind of old shrimp is suitable for making spicy crayfish.

The Season of Fangs and Claws is Crazy-[spicy Crayfish] recipe

2. Soak the old shrimp in water and change the water from time to time to let them spit out the dirt. Brush the crayfish with a toothbrush.

3. Pull the middle leaf of the tail to pull out the shrimp thread. (Generally, the spicy crayfish does not smoke the shrimp thread, I feel that it is hygienic)

4. Then soak it in water again, dry it and set aside.

5. Increase the oil in the pan and fry the crayfish.

6. Add the cooking wine, and pick up the popped shrimp one by one for later use.

7. Crayfish cut off and ready for use

8. Leave the oil in the pot. When the heat is 70% hot, Xiaqi County bean paste, bean paste, dried chili, dried chili, chili powder, pepper, cinnamon, star anise, ginger, green onion, garlic, coriander, etc. will fragrant.

9. Add enough water and simmer for 1 hour.

10. When the house is full of fragrance, pour the marinade into another boiling pot and bring to a boil.

11. Pour the crayfish into the cooking pot

12. Add sugar, cooking wine, thirteen fragrant cumin, bay leaves, chicken essence and other seasonings.

13. Simmer slowly (the longer the boiling time, the stronger the spicy flavor)

14. Loading

Tips:
If you want to eat spicy crayfish with a hemp, spicy, and strong taste, you must be willing to eat it.

Don't forget to bring a strong marinade when you eat!