Hand peeled crayfish(shou bao xiao long xia )

Hand peeled crayfish

Introduction:

Production steps:

Step 1: wash the live crayfish

Step 2: put water in the pot, a little salt, cooking wine, 30g ginger slices, 20g scallion, boiled lobster

Step 3: cut the remaining ginger, onion and garlic into small pieces

Step 4: add onion, ginger and garlic into soy sauce, vinegar and sugar chicken essence to make a dip

Step 5: cook lobster for 3 minutes after discoloration

Materials required:

Crayfish: 1000g

Ginger: 40g

Cooking wine: 5 teaspoons

Scallion: 30g

Soy sauce: 2 teaspoons

Vinegar: 2 teaspoons

Sugar: 15g

Garlic: 2 cloves

Salt: a little

Chicken essence: a little

Note: the crayfish bought this time are relatively small, without big pincers. Their shells are blue, and black ones usually grow in stinky ditches. The man who sells shrimp said that he caught them in the river at the door of his house. When he went home, he checked one by one that none of them died. When eating the crayfish, he went to the head first and then dipped them in the mud

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original

Chinese PinYin : Shou Bao Xiao Long Xia