Generally, you buy 3.5-4.5 Jin crayfish (about 40 kg). When you choose, you will find two kinds of shrimp.
The first is feeding: please put these crayfish into the house, soak them in clean water, and wash them after 1 hour, which is more labor-saving. Remember! Cleaning is one of the most important steps to ensure health after meals. After washing, there are two advantages. First, clean. Secondly, after such tossing, the resistance of crayfish will not be too strong when doing further treatment. Cleaning the surface of crayfish is not enough. Because of the environment in which crayfish grow and the food they eat (sludge and microalgae, etc. ), be sure to clean the inside of crayfish before eating. This is a crayfish with its head peeled off. We can see that the gastric sac is a digestive organ, which is very dirty! This must be removed. There is something in the abdomen of crayfish, which is responsible for decomposing the nutrients transmitted by the stomach pouch. Its function is similar to that of intestines, so it must be removed! Just grab the wings in the middle of the crayfish tail with your hands and you can pull them out. But there is delicious' yellow' in the skull of crayfish, so when washing again, you can cut it from the head at an angle of about 45 degrees with scissors, and you can take out the stomach sac while retaining the' yellow'. Finally, remember to wash it carefully with fine water. From this angle, you can see that the crayfish's mouth has been removed. Actually, it's not that I can't wash it, but I'm too tired. Just cut it off. After washing all the crayfish, you can start cooking, but prepare the seasoning. Crayfish is cold, so it is very necessary to have a proper amount of onion and ginger, and garlic can also remove fishy smell and enhance fragrance. Cumin and cinnamon leaves can increase the unique flavor, plus the hemp of pepper powder and the spicy of Chili powder, which is the main raw material preparation technology of our spicy crayfish:
1. With a clean toothbrush, scrub the lobster body one by one under the faucet (pinch its back tightly to avoid being caught);
2. Cut off the beard fork with scissors and soak it in clear water for later use;
3. Peel two pieces of dried ginger and cut them into Jiang Mo (sliced first and then shredded ginger). Each piece of ginger is about 50mm square;
4. Cut two green onions into minced green onions (the method is the same as above);
5. Peel the garlic at both ends, remove the roots of garlic cloves and mash them with the back of a knife;
6. Cut the dried peppers into filaments with scissors (you can also use a small bag of "delicious" dried peppers);
7. a small bag of pepper;
8. A small bowl of salad oil (about 250 ml);
9. Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence.
Start hot work:
1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper;
2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry;
3. Add sugar and salt after fragrance; Because shrimp shells are thick and hard, they are not delicious. It is recommended to put more salt than usual. )
4. Change the fire, control the water and pour in the shrimps. Because the shrimps feel hot and spicy at this time, they will climb out one by one.
So please note: after that, you must hold the pot cover in your left hand and the spatula in your right hand to prevent the situation from getting out of control.
5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times;
6. Pour in about two teaspoons of soy sauce and a little vinegar, and stir fry a few times.
1. At this time, the shrimp basically changed from crimson to bright flaming red, and it is slowly getting into the taste, so it needs to continue to stir fry; (It is recommended to turn the range hood and exhaust fan to the maximum. It is not excluded that the chef will be smoked to tears, so at the same time, wet towels should be prepared. )
2. Stir-fry for 5- 10 minutes, then reduce the heat and add appropriate amount of white pepper, salt and pepper and chicken essence;
If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before making it. (note: not many people taste one or many people taste one each, remember to remember! In order to avoid the event that crayfish can't be found only by shell pliers)
Please don't add water at any time during the whole process. (Except for unformable fire and explosion)
Tip:
1. You can choose a flat chassis with a slightly higher wall height and hold about ten at a time. Take a small amount of soup to soak the bottom of the tray;
2. Fractional filling;
3. With other cold summer dishes, it is best to cook peanuts and edamame, or grab food by hand.
The oil is about two ounces. This thing smells good when it is oily. Chop onion, ginger and garlic, and chop three peppers. Heat the oil in the pan for eight minutes, add a few red peppers, stir-fry, add crayfish, stir-fry, add onion, ginger, garlic and pepper in turn, stir-fry, pour a glass of beer, cover the lid and stew. After three minutes, add sugar and salt, stir-fry and stew. After three minutes, the pot can be eaten. It takes 12 minutes to cook.