Spicy crayfish(xiang la xiao long xia )

Spicy crayfish

Introduction:

"The crayfish in the vegetable market costs 15 yuan per kilogram. Last time I made one without pepper. This time I bought dried pepper and Chinese prickly ash. Try spicy crayfish and eat it well. There are a lot of shrimp cakes. When cooking, I can smell the smell of shrimp cakes. The smell is really unforgettable ~ ~ ~ haha..."

Production steps:

Step 1: put the crayfish into the sink and rinse them. It's better to refresh the back, abdomen and head one by one with a toothbrush.

The second step is to prepare the dried ginger, garlic and star anise.

Step 3: cut garlic.

Step 4: wash the scallion well, and put it after the shrimp is ready to fry.

Step 5: pour 3 teaspoons peanut oil into the pan, preheat the pan, and then add garlic, ginger slices, star anise and other materials in the pan. Saute until fragrant.

Step 6: saute the crayfish, stir fry, then add half a bottle of bean paste, stir fry evenly.

Step 7: add water to the crayfish and boil for 40 minutes until the water is almost dry.

Step 8: the juice is almost dry, put in chives and stir fry.

Step 9: prepare the appearance of the pot, next to the bean paste, has been used half, ha ha, the original bag, put into the yellow sauce bottle.

Step 10: stir fry and serve, just like the color and fragrance of crayfish.

Step 11: stir fry and serve, just like the color and fragrance of crayfish.

Step 12: the color is so beautiful. Another one.

Materials required:

Crayfish: 2.5 Jin

Star anise: one

Fragrant leaves: 4

Garlic: 10

Ginger: 6 tablets

Dried pepper: 2

Pepper: a little

Bean paste: half bottle

Scallion: 5

Salt: right amount

Wine: moderate

Chicken essence: appropriate amount

Rock sugar: 10

Note: rock sugar is put in when fried with scallion

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: Original

Chinese PinYin : Xiang La Xiao Long Xia