Spicy crayfish(ma la xiao long xia jie sai si fang cai )

Spicy crayfish

Introduction:

"It's nice to invite three or five friends to taste shrimp while chatting. Just as the Dragon Boat Festival is approaching, we recommend this spicy crayfish for you. It's the best choice for the gathering of festival friends

Production steps:

Step 1: soak the crayfish for 1 day, spit out the sediment, and brush the abdomen of the crayfish with a toothbrush;

Step 2: use scissors to cut the lower part of the shrimp forceps, clean the shrimp gills with clean water, and remove the shrimp thread from the back;

Third step: after boiling water, put a little Baijiu, add lobster and scald for 2 minutes, remove and control dry.

Step 4: put the processed main material, seasoning and water into the pot;

Step 5: cover the pot, start the function of "collecting juice and braised fish", and the cooking program will be executed automatically;

Step 6: after cooking, you can enjoy it.

Materials required:

Crayfish: 750g

Chinese prickly ash: 30

Chili sauce: 50g

Soy sauce: 10 ml

Onion: 5 segments

Baijiu: 10 ml

Five spice powder: 3 G

Dried pepper: 20

Ginger: 4 tablets

Salt: 10g

Oil: 50 ml

Garlic: 5 pieces

Fragrant leaves: 2

Water: 400ml

Precautions: 1. The internal organs of crayfish should be cleaned carefully, otherwise it will affect the taste and is not hygienic; 2. This dish can also be cooked with the functions of [dry pan] / [intelligent cooking] / [dry pan frying].

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma La Xiao Long Xia Jie Sai Si Fang Cai