The crayfish in the food stalls are usually spicy and fried. Every time you eat, you will get greasy. The crayfish written here is delicious and spicy, but you will never get the oil. You don’t like to wear gloves and small lobsters. I hate to make it full of oil, you may wish to try this!
Crayfish washed and cut the shrimp feet and shrimp intestines and then cut the back shell with scissors; ginger and garlic were chopped separately; Thai pepper chopped; onion cut into the end; green pepper cut into pepper rings; parsley mince.
Heat the oil in the pan and add ginger, garlic, onion, Thai pepper and green pepper (the pepper and green pepper are only 1/3), stir-fry the scent.
Put in the crayfish and turn to the fire and stir fry a few times.
Pour a bottle of beer.
Add the right amount of salt.
After the fire is boiled, turn to medium heat and cook until the soup in the pot is not much.
Then add the remaining Thai pepper, green pepper and coriander.
Stir fry evenly.
1. Tips for crayfish to go to the shrimp intestines: Pull the piece in the middle of the crayfish tail and the shrimp intestines can be pulled together. 2. Open the crayfish for better taste. 3. Stew the crayfish with beer to make the shrimp more tender and add a hint of wheat. 4. Thai pepper and green pepper must be added in two portions. 5. This crayfish looks refreshing, but it is very spicy. If you can't eat too spicy, you can reduce the amount of Thai pepper.