Crayfish, probably the favorite of the Chinese people in recent years, regardless of region, regardless of the cuisine, especially in the summer, crayfish became the best synonym for social and supper, with a beer or Huang Laoji Wow~ It’s just delicious!
First, do the spicy base: This is best done the night before, or at least a few hours in advance, in order to fully understand the taste.
Mix all the ingredients in the # seasoning package and put them into a cooking machine to make a powder and set aside. Mix all the ingredients under the sauce. Use a cooking machine to make a thick paste and set aside.
Prepare a large pot (enough to put down all the crayfish), add unsalted butter and rapeseed oil, heat over medium heat until melted. Add #酱料包 and dried chili, heat over medium and small heat, stir while heating to prevent sticking. Cook for about 10 minutes, remove the water, and the aroma comes out. Then add the # seasoning package, garlic and white wine, and cook for another 3 minutes. Next, add soy sauce, cook for about 1 minute, add chicken soup, stew for 2 minutes, turn off the heat. Allow the bottom material to be refrigerated at room temperature or in the refrigerator overnight or at least 6 hours in advance.
Next, treat the crayfish. Grab the crayfish head (this is a safe position), take the pliers and wash the abdomen with a brush (this place is usually dirty). After washing, grab some of the front legs of the shrimp, use your hand to pull down the lobster clams, and pull the shrimp tail in the middle to pull out the shrimp intestines. Cut along the triangular part of the shrimp head with scissors and make a black object, taking care not to get the shrimp yellow.
Ginger slices, garlic chopped, crayfish filter dry water spare.
Put the oil in the pot, heat the fire, and crayfish. Quickly stir fry until the crayfish is red and shiny.
Put the prepared bottom material into the pot, heat it in medium heat, then add the fried crayfish, stir well, cover and cook for 5 minutes, then stir again. Turn off the heat and put it in the pot for 15-20 minutes to make the crayfish full of flavor.
Loading and pairing with a cold beer is simply delicious.