I went to Suzhou last year and stayed for about ten days. Every day I eat local crayfish, which tastes like it, and I still slobber. So this dish was born!
First clean the crayfish with a brush
The stomach of the head is then treated first. Cut the shrimp head with the scissors along the V-shaped mark of the crayfish head and see the black thing inside? That is the stomach, it is dirty inside, just remove it. When handling crayfish, wrap it in a small towel, so you don't have to be caught.
I found a picture from you online, I forgot to take it.
Handle the shrimp line, hold the shell in the middle of the crayfish tail with your hand, smash it in the direction of the shrimp body, break the shell, and then turn the shrimp tail 360 degrees to pry the shrimp line out.
All processed crayfish
Rinse the crayfish with water, mainly on the head, and wash away the dirty things.
Fresh millet is washed and cut into small pieces for use. The onion, ginger and garlic are washed and cut.
After the crayfish has been processed, put all the dry seasonings in the cool oil pot. In addition to the spices I wrote, you can also put other kinds of spices according to your own preferences, such as plucking, simmering, etc. Let the taste of the seasoning be fully utilized
After the scent is floating, add the onion ginger garlic and the millet spicy, stir fry the scent
Put the crayfish into a stir-fry until discoloration, put the thirteen flavors and other spices such as sugar and salt into the pot, then pour the beer or water to start cooking the crayfish, about 20 minutes. (Crayfish are not afraid to cook, if you are afraid of the legendary little things, put more water for about half an hour.)
At this time, you can wash the potatoes and cut them into strips. Put them in the pot and cook them with crayfish five minutes before the pot, so that the potatoes are more tasty.
Wash the crayfish and cut the green pepper and onion into small pieces.
After about 20 minutes, the broth is reduced. Put the green pepper and onion into the pot and stir fry for a while before the pan.
A large pot of delicious thirteen crayfish is ready! Enjoy it, no longer have to dream of drooling!
This dish tastes particularly delicious. I personally think that the amount of sugar must be enough. If there is less sugar, there is no taste. There is also the need to pour a spoonful of vinegar to taste, vinegar can add a layering to this dish. The salt should be a little bit more than usual, because the crayfish will not enter the meat if it is too light, after all, there is a thick shell!