Crayfish with spicy wine(jiu xiang ma la xiao long xia shi rou zhe de jie chan zui ai )

Crayfish with spicy wine

Introduction:

"Last Saturday I chewed chicken feet, Sunday I chewed crayfish, now it's another Sunday, early in the morning! Two hours ago, someone said: if you don't buy these bags of instant noodles and add some money, we can have another meal of crayfish... In the world of food, you must be considerate. Our love for food is absolutely special! Natural beauty, crayfish is this style! Who can match the bright red coat? Crayfish cooking, in addition to beer, plus the Erguotou, wine and spicy combination, wonderful taste is self-evident! Licking shrimp shell with soup is delicious ~ ~ ~ [wine spicy crayfish] meat addict's favorite is meat addict's favorite is wine spicy crayfish. Meat addict's favorite is wine spicy crayfish. Meat addict's favorite is meat addict's favorite (licking at home, you know...) soup must not be too dry, just keep a little. Heavy taste people can eat with noodles. When you make your own crayfish, you can rest assured that you can eat them. You can buy live crayfish and keep them in water for a few hours. After washing and brushing, you can stir fry them in the pot. If you don't dare to brush... Give the timid a move: wear kitchen gloves, brush roughly, over warm water, and then thoroughly wash. The advantages of beer as a dish are not mentioned here. People who read my menu know that I often use it. Baijiu and N+1 are used for sterilization and cooking wine is also essential. "

Production steps:

Step 1: buy the crayfish, keep it in the water for a few hours, and brush it clean

Step 2: warm water (about 60-70 ℃), boil for about 20 seconds, wash again and set aside

Step 3: prepare the wok material, as shown in the figure

Step 4: small fire, stir spices, followed by ginger, garlic, pot bottom material, chili sauce, stir fry

Step 5: add crayfish and stir fry

Step 6: Erguotou, 40 ml, pour on the side of the pot, stir fry

Step 7: 1 bottle of beer, stir fry, cover with green onion, bring to a boil over high heat, and bring to a low heat for 10 minutes

Step 8: appropriate amount of salt, seasoning, out of the pot

Materials required:

Crayfish: 30

Erguotou: 40ml

Beer: 1 bottle

Signature chili sauce: 30g

Wangjiadu spicy seasoning: 40g

Spices and dried peppers: appropriate amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Shallot: 2

Ginger: right amount

Garlic: right amount

Salt: right amount

Note: the signature chili sauce is a recipe that has just been published. It has a large collection. Recently, I want to send some chili noodles from Jiangxi Province. After the improvement, I'll take another photo for you. When the ingredients are ready, I'll make it. Can be frozen, do half a year at a time, eat slowly. After all, spicy and delicious is the taste of classic crayfish!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Jiu Xiang Ma La Xiao Long Xia Shi Rou Zhe De Jie Chan Zui Ai