Spicy crayfish(ma la xiao long xia )

Spicy crayfish

Introduction:

"It's not good to make crayfish. It's very troublesome to make crayfish, especially in the cleaning process. However, I don't think it's difficult to deal with it. First, blanch the crayfish in salt boiled water, remove some of the dirt, then take out the crayfish, wash it with clean water, peel off the tail, cut a knife in the back, and take out the shrimp line. Then, use beer as water, add onion, ginger, garlic, bean paste, millet, etc. and heat over high heat until the juice is collected. Pour sesame oil on it and sprinkle with green garlic and coriander. It's delicious! "

Production steps:

Step 1: prepare Pixian Douban sauce, minced pepper slices with spicy millet, Chinese prickly ash, minced onion, ginger and garlic, steamed fish and soy sauce, sugar, chicken essence, beer, green garlic, coriander and other materials; wash the crayfish in clean water, boil a pot of boiling water for convenience, add 3-4 teaspoons cooking wine, a little salt and a few slices of ginger, pour the crayfish into the boiling water pot, blanch it, remove it, clean it with clean water and make the original soup No.

Step 2: take off the tail of each crayfish, bend the shrimp, cut it from the back (don't cut the head), and remove the shrimp line.

Step 3: heat the pan, pour in 4-5 teaspoons of oil, stir fry scallion, ginger, garlic and pepper, then pour in 3 teaspoons of Pixian bean paste and 2 teaspoons of minced pepper slices with spicy millet, simmer slowly to get red oil.

Step 4: pour in the crayfish and stir fry over high heat;

Step 5: add 1 tsp sugar and 2 tsp steamed fish soy sauce, stir well, pour in a bottle of 330ml beer, cover it, and simmer for about 20-25 minutes until the juice is collected (don't have too much soup).

Step 6: add appropriate amount of chicken essence and a handful of green garlic (cut into sections), stir fry evenly, sprinkle with a little sesame oil, and then turn off the heat.

Step 7: load the plate, sprinkle the coriander leaves, and the spicy crawfish is on the stage! Put on disposable film gloves and eat!

Materials required:

Crayfish: 1000g

Onion: a small bowl

Pixian bean paste: 3 tsp

Minced chili slices with spicy millet: 2 tsp

Chinese prickly ash: 1 tsp

Garlic: a tree

Coriander: a handful

Fragrant leaves: 4-5 pieces

Ginger: right amount

Garlic: right amount

Steamed fish and soy sauce: 2 tsp

Sugar: right amount

Chicken essence: appropriate amount

Beer: 330ml per bottle

Note: you can also take off the tail of crayfish and pull off the shrimp line. But be careful that your hands are caught in shrimp tongs.

Production difficulty: Advanced

Process: firing

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Ma La Xiao Long Xia