Spicy crayfish(ma la xiao long xia )

Spicy crayfish

Introduction:

"From June to August every year, crayfish are the most" plump "in shape, which is also the best time for people to catch and enjoy it. At this time of last year, the whole shrimp was stewed 8 times and the shrimp tail was stewed 17 times. This year, the whole shrimp was stewed 13 times and the shrimp tail was stewed 35 times. I don't know how expensive it is in the restaurant. According to the owner of the shrimp shop, the price of one order this year has risen directly from 670 last year to 90. "

Production steps:

Materials required:

Crayfish: 2.5 Jin

Ginger: right amount

Scallion: right amount

Garlic: right amount

Red pepper: right amount

Green pepper: moderate amount

Dry pepper: right amount

Beer: moderate

Baijiu: moderate amount

Pixian Douban: moderate

Old oil: proper amount

Salt: right amount

Old style: moderate

Oyster sauce: right amount

Chicken juice: right amount

Abalone juice: right amount

Soy sauce: moderate

matters needing attention:

Production difficulty: ordinary

Technology: explosion

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Xiao Long Xia