Born in the Yangtze River, Wuhan is grown up with crayfish. Every summer, drinking beer, wearing shorts and slippers, eating crayfish on the riverside! Don't be too comfortable! All the lobsters I made this time have added Hengshun balsamic vinegar, which is even more delicious!
Wash the shrimps, prepare the onion, ginger and garlic, pour the oil in the pan, pour the onion ginger, garlic, pepper, and dried chili into the pan for a minute, then pour the shrimp into the pan and stir fry, add salt and pepper to the middle. After ten minutes, the pot is fried and the shrimp ball is finished.
With so many types of crayfish, which one do you like?
Share your crayfish! ????????????