Spicy crayfish(ma la xiao long xia o )

Spicy crayfish

Introduction:

"I always like to eat spicy crayfish, but I never make it myself. Today I decided to try it on my own. It's a great success! It's not as terrible as it's spread outside. The living environment of crayfish is very clean. After all, crayfish are animal eaters, so choose the younger ones as far as possible, otherwise there will be more toxins in the body. Because it is rich in protein, so we must eat it all at once! Otherwise, it is easy to deteriorate! "

Production steps:

Step 1: fresh ingredients! Just bought from the market, to pick red crayfish, and must live, the color is too dark, the age is older, the shell will be harder. Soak in clean water for an hour or two, clean the shell with a brush, then clean the stomach of the head and the intestine of the tail.

Step 2: adjust the proportion of peppers according to your taste

Step 3: cook it in boiling water, but it's cruel....

Step 4: add more oil, onion, ginger, garlic and pepper star anise, then add seafood chili sauce and bean paste, stir fry for a while, then add crayfish, put some sugar and salt, because chili sauce is salty, less salt

Step 5: put coriander and scallion into the pot soon, this side dish will be delicious too!

Step 6: out of the pot, with some draft beer, really good taste! In the future, I will never patronize the restaurant to eat this dish. I make it hygienic and the taste is not inferior to the outside.

Materials required:

Crayfish: 18

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Pepper: right amount

Pixian Douban sauce: right amount

Seafood sauce: moderate

Coriander: moderate

Onion: right amount

Note: be sure to buy live crayfish and clean up the stomach and intestines before cooking, otherwise it will be difficult to cook them.

Production difficulty: unknown

Technology: explosion

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Xiao Long Xia O