The season is crazy(zhang ya wu zhao de ji jie hen feng kuang ma la xiao long xia )

The season is crazy

Introduction:

"It's a weekend tomorrow. It's stuffy and humid in Huangmei. But on the weekend night of young people, we must be crazy, noisy, eating, drinking, singing and dancing. It's time to... Anyway, at the weekend, there must be lots of programs and lots of fun. This season, shrimp are crazy, not to mention people. Crazy, have a good weekend! Today's spicy crayfish is different. After a long time of eating crayfish, I found that spicy crayfish is not fried, but should be cooked slowly. The key is to make spicy crayfish must boil a pot of delicious sauce. Let's see how I cook this pot of marinade. ^_ ^”

Production steps:

Step 1: pour out the bought crayfish, pick out the dead ones and discard them. Pick out the old shrimps with hard shell and red color. This kind of old shrimp is suitable for making spicy crayfish.

Step 2: soak the old shrimp in the water, change the water from time to time, and let it spit out all the dirt. Brush the crayfish with a toothbrush.

Step 3: grab the leaf in the middle of the tail and pull out the shrimp line. (generally, spicy crayfish don't draw shrimp thread. I think it's hygienic.)

Step 4: then soak it in water to control the water.

Step 5: enlarge the oil in the pan and fry the crayfish.

Step 6: add wine, one by one will be fried in place of shrimp clip out for use.

Step 7: cut off the crayfish for use

Step 8: leave oil in the pot and stir fry bean paste, bean paste, dried pepper, dried Chaotian pepper, chili powder, Chinese prickly ash, cinnamon, star anise, ginger, green onion, garlic, coriander, etc.

Step 9: add enough water and simmer for 1 hour.

Step 10: when the room is full of fragrance, pour the marinade into another pot and bring to a boil.

Step 11: pour the crayfish into the skillet

Step 12: add sugar, cooking wine, thirteen spices cumin, fragrant leaves, chicken essence, etc.

Step 13: simmer slowly (the longer the cooking time, the stronger the spicy taste)

Step 14: Loading

Materials required:

Crayfish: moderate

Pixian Douban sauce: right amount

Onion and bean paste: right amount

Hot pepper: moderate

Dry Chaotian pepper: appropriate amount

Chili powder: appropriate amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Cinnamon: moderate

Star anise: right amount

Scallion: right amount

Ginger: moderate

Garlic: right amount

Coriander: moderate

Salt: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Sugar: right amount

Cooking wine: moderate

Thirteen spices: appropriate amount

Cumin: moderate

Fragrant leaves: appropriate amount

Fennel: right amount

Douchi: right amount

Note: to eat spicy crayfish with spicy, spicy and strong taste, you must be willing to cut. Don't forget to bring strong marinade when you eat!

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: spicy

Chinese PinYin : Zhang Ya Wu Zhao De Ji Jie Hen Feng Kuang Ma La Xiao Long Xia