Spicy crayfish with garlic(suan xiang ma la xiao long xia )

Spicy crayfish with garlic

Introduction:

"The crayfish outside has many kinds of flavors, I prefer spicy and garlic flavor, so I combine the two flavors, but the taste is still good."

Production steps:

Step 1: wash the crayfish and set aside.

Step 2: prepare the seasoning.

Step 3: start the pot and saute the ginger and garlic first.

Step 4: add pepper and Zanthoxylum bungeanum and stir fry the seasoning until fragrant.

Step 5: stir fry the lobster with the seasoning (add some salt when stir frying the lobster, which is convenient to taste). After stir frying, add some cooking wine, cover and simmer for 20 minutes. I like to stew for a little longer to kill bacteria

Step 6: just add a little soy sauce before you leave the pot.

Materials required:

Crayfish: 1500g

Garlic: 2

Chili sauce: right amount

Zanthoxylum bungeanum: right amount

Ginger: moderate

Salt: right amount

Soy sauce: moderate

Oil: right amount

Cooking wine: moderate

Note: crayfish in the wash before first with light alkali bubble for a while, and then the dirty things on the body is easy to brush clean. The chili sauce I used was a fresh chili sauce made by my family with millet peppers. The spicy taste was relatively pure.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Suan Xiang Ma La Xiao Long Xia