Luzhou flavor original crayfish(nong xiang yuan wei xiao long xia )

Luzhou flavor original crayfish

Introduction:

"When we eat crayfish outside, we usually get the flavor of spices ~ the real shrimp flavor is not reflected at all. Because the outside treatment is not necessarily clean, the head is generally afraid to eat, and a large piece of" shrimp yellow "is wasted. This dish well reflects the fresh flavor of the raw material itself, and the large piece of shrimp yellow is especially delicious! The soup is golden in color, rich and delicious, so add it The garlic petals are also soft, waxy and sweet. They are very distinctive. They can make different original crayfish with the simplest condiment

Production steps:

Step 1: cut off the crayfish's two big pincers and small claws.

Step 2: wash the shell gently while removing the mud.

Step 3: gently open the shell of the head, you can see the off white cheek.

Step 4: wash with fine water and pick out the gills on both sides.

Step 5: use scissors to cut in this position.

Step 6: don't cut it to the end, leave 1 / 5 of the shape. At this time, turn the scissors and you can easily take out "a bag of poop" in the head of shrimp.

Step 7: use your fingernail to prevent "shrimp yellow" from being taken out together.

Step 8: use scissors to cut the shrimp shell on the back, so it's easy to taste.

Step 9: finally cut off the V-shaped scissors.

Step 10: after cleaning, it should be like this. At last, wash it gently with water, so as not to wash off the "shrimp yellow". At this time, you can also pat a little dry starch on the shrimp yellow to prevent the shrimp yellow from falling off. However, I suggest not to pat dry starch. Finally, the thick soup will be covered with shrimp oil. Bibimbap is especially delicious.

Step 11: the larger pliers can be kept. It is suggested to treat them like this, which is easy to taste.

Step 12: Smash garlic and ginger slices in hot oil and saute until fragrant.

Step 13: pour in the crayfish and stir fry for a while.

Step 14: pour in cooking wine ~ it is suggested to remove more fishy smell.

Step 15: pour in a spoonful of vinegar to remove the smell.

Step 16: add three spoonfuls of sugar and a small amount of salt. If you don't like sweetness, just add a little more fresh.

Step 17: a spoonful of chili sauce ~ ~ ~ slightly spicy feeling is also very fresh.

Step 18: add lots of fresh garlic, no sweet taste.

Step 19: add water to cover ~ ~ ~ do not add water parallel to lobster, lower slightly, simmer for 20 minutes.

Step 20: collect the juice in a big fire ~ ~ ~ ~ the soup is thick. Just come according to your preference.

Step 21: a very simple batch diagram.

Materials required:

Crayfish: 3 jin

Garlic: one head

Ginger: how many pieces

Cooking wine: 3 tablespoons

Vinegar: a little

Chili sauce: 1 tablespoon

Sugar: 3 tablespoons

Salt: a little

Note: cleaning is the most important process. It is not recommended that every crayfish do every step separately. Just like the assembly line of the factory, a large number of crayfish only do one process, which will save time. People who do not reject garlic petals can put more!! The effect is unexpected! Soup must be eaten with rice.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Nong Xiang Yuan Wei Xiao Long Xia