It’s time to eat crayfish! Spicy crayfish is especially convenient at home, and it is safer and safer than eating outside! Just a pack of seasonings, make a pot at home, cool enough! I have bought all kinds of hot pot crayfish seasonings to fry crayfish. The taste is always not in one step. I have to add salt or sugar. However, this year I discovered the spicy crayfish seasoning of Haidilao, which is really in place! The crayfish that is fried with it is spicy and delicious. You don't have to worry about the sweetness of the salty taste. Just give it to it and it tastes absolutely! More seaweed seasoning recipes can be viewed at: https://www.xiachufang.com/recipe_list/106740773/, upload and follow the works, add labels #吃货新煮意夏季不苦苦# Participate in activities, more opportunities to get the bottom of the sea Fishing seasoning surprise gift 呦~!
Vendors selling crayfish in the market generally provide services to help crayfish. If you save money or go home, you can go straight to the pot, you can directly let the vendors help you to go to the shrimp line, they can handle the skills. ! The crayfish I bought was fairly clean. After I went home, I rushed a few times and started to fry. If you are not at ease, you can use a small brush to brush it again, especially on the abdomen side. After washing, put aside the drain. Because it is a well-prepared crayfish that has been processed, it is best to cook it as soon as possible after washing. Do not delay for too long.
Start preparing ingredients. Sliced onions, ginger slices, garlic peeled. Cut the green pepper into slices and cut the onion. Cut the parsley into small pieces. Other side dishes are also ready for use.
Put the oil in the pot, open the medium and small fire, and cut the chopped green onion and garlic to make the scent.
Put the onion and a small amount of a third of the green pepper in the pan and stir fry a few times.
Pour the crayfish in the water into the pot and stir fry with the onions.
Pour in the sea-boiled spicy crayfish seasoning and stir well. Because of the cockroaches, the head and body of the crayfish are easily separated, so try to be as small and gentle as possible.
After seasoning and stir-fry evenly, pour in a beer, I used a higher listening, about 500ml, just did not have crayfish. No need to put any other liquid, cover the lid, and boil it!
After boiling, turn to medium heat and continue to cook for 20 minutes. This will be more delicious and safer to eat!
After 20 minutes, open the lid, add the green pepper, stir fry a few times. Cover the lid and continue to cook for 10 minutes. If there are other side dishes, also put in this step. Celery, green bamboo shoots, yuba, are all perfect!
Open the lid, start the pot, sprinkle the chopped parsley, and serve! With a bottle of ice beer, spread it out!
If you have to handle crayfish yourself, be careful. It is best to bring kitchen gloves. Live crayfish is still very powerful! Grab the crayfish in one hand, hold the two big pliers with your thumb and forefinger, and the remaining fingers are naturally put together in a clenched fist position, holding the lobster body. At this time, the other hand can first scrub the crayfish belly with a small brush. After the brush is finished, go ahead! This hand then grabbed the root of the small foot under the big pliers and pulled it out forcefully, so that the lobster clam would be pulled out smoothly, and the shrimp yellow remained in the shell. Come back to the shrimp line. The crayfish after the cockroach has been dying and will not have the ability to resist. At this time, you can relax in your hand, hold the lobster tail, and hold the lobster tail in the other hand. The most square piece, rotate, and Pull out, so the shrimp line is drawn out!