Spicy crayfish(ma la xiao long xia )

Spicy crayfish

Introduction:

"I always wanted to cook this for my family. After I came back from my business trip, I went to our local RT Mart. I remember there used to be crayfish in it, but I found that they were out of stock after I went there. Yesterday, I went to one of our biggest agricultural markets to buy these. It's not very big. The boss said that there was a flood in the South and the goods could not be delivered. If you want to buy lobster in the future, you must buy a big one that looks powerful. "

Production steps:

Step 1: after the shrimp is bought, soak it in water for half a day, and then cut off half of the whiskers and limbs on the head with scissors. This is for good taste. (be careful not to let the lobster hurt yourself)

Step 2: hold the crayfish on the back. Clean the abdomen with a small brush

Step 3: This is handled.

Step 4: put more oil in the pan than usual. Add green onion, ginger, etc. Stir fry the lobster until fragrant. Stir fry the lobster until it curls naturally, then add cooking wine. Old fashioned. Stir fry for two to three minutes

Step 5: add appropriate amount of water. Bring to a boil and turn to low heat for 15 minutes

Step 6: collect juice in a big fire

Step 7: add green pepper. Yuan Cong. Stir fry it

Step 8: it's time to get out of the pot. It smells good (my mother doesn't eat chili, so she doesn't put dry chili)

Materials required:

Crayfish: 1000g

Yuancong: right amount

Green pepper: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Fennel: right amount

Garlic: right amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Note: this dish is not too much trouble. It takes a little time to deal with crayfish. But watching the family eat hot. It's worth it to think about it. isn't it?

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ma La Xiao Long Xia