Thirteen Fragrant Spicy Crayfish
1.
Rinse the crayfish several times, soak the crayfish in water, add a few grams of salt, a few drops of oil, half a bottle of white wine, and let the crayfish spit out the residue in the intestines as much as possible, more than two hours, soak for a long time There is no need to put oil and white wine, and die in it later.
2.
Pour out the crayfish soaking water and rinse. Start brushing with the toothbrush vigorously. Don’t be afraid that it hurts. Anyway, wait until it is cooked. Mainly brush the abdomen, the side of the mouth and the feet and feet. Repeat a few times, and brush completely. Once again, I was too lazy to cut off the shrimp feet and shrimp intestines and did not remove the gills next to the shrimp heads. I felt that there was not much weight after the cut, but I still saved the big pot to look good and the meat was firm.
3.
I forgot to take the picture of the ingredients. Sort out the ingredients. 1. Separately chop the green onion and the scallion tails, and chop the fresh millet spicy. Peel two garlic cloves, one finely chopped, one whole, one small clove and one small clove. 2. Soak the dried red peppers in warm water for two minutes.
4.
I started to cook. Pour the oil into the induction cooker and turn on the induction cooker to turn it on to 600 watts. Once I put the pot on the induction cooker and turn it on to 2000. I turned around and wanted to pour the oil into it. After a few seconds, the middle of the pot was on fire, and the bottom of the pot was straight. Burn through, but fortunately my hand will be turned off immediately, otherwise it will be unimaginable, a lesson of blood. When the oil is hot, put all the whole small cloves of garlic, dried red pepper, and peppercorns into the fry for five minutes, and remove the dried red pepper. Turn the induction cooker to 900 and stir-fry the crayfish. Fry until the fried meat is red all over. The oil must be enough. Do not remove it later. The crayfish will be red in about five minutes. Remove
5.
Pour the oil in the pot out of a small bowl and filter it. Do not wash the bottom of the oil residue in the pot, and then pour 2/3 of the oil back into the pot. Adjust the oil to 600 on the induction cooker. Throw in the scallion, garlic, and minced millet and stir fragrantly. For two minutes, pour the crayfish back, add soy sauce, cooking wine, thirteen incense, spicy ingredients and stir for two minutes, pour in water to soak the crayfish, then adjust the induction cooker to 1200, and cover the side cover to leave a little air out. Then let the crayfish roll inside, cook for about 15 minutes, open the lid and add some salt, and control the excess oil yourself. If the oil is too much, you can use a shovel to remove it. If it is not rich enough, you can add more
6.
Turn off the fire and sprinkle onions
7.
Fill the bowl and sprinkle the green onions with pleasure. You can pack it and share it with your friends.
Tips:
The cooker cooked in the induction cooker is less fragrant and tastes a little more peaceful. After eating the shrimp, the meat on the tongs, the shrimp head is basically nothing to eat. There is a bit of shrimp oil in the middle of the shrimp head, which can be picked out with chopsticks. Don’t eat if there are too many gills to get sick. If you like spicy food, you can add chili noodles with more chili and red oil to cook
