Spicy crayfish(xiang la xiao long xia )

Spicy crayfish

Introduction:

"On summer nights in Nanchang, night market stalls and restaurants are particularly prosperous. Outside the stall, there are tables full of people. People here come to serve two or three bottles of beer, and then order plates of spicy crayfish, snails and fried clams, which are popular in Nanchang, for fun, chatting or singing. Every time I pass these stalls, the smell of spicy crayfish comes to my nostrils. I'm almost greedy, but I haven't eaten it outside once. Since I was a child, my parents have said that it is not sanitary to eat at the stall outside. Later, it was revealed that "shrimp washing powder" happened, which made me even more afraid to eat outside. Simply bought two catties of crayfish, asked the expert to discuss the method, do it yourself. Not to mention, the taste is really right for me. It's spicy and delicious. There are also ways to deal with crayfish

Production steps:

Step 1: pour the bought crayfish into the pool, rinse it roughly for 3 times, and then keep it in water for a while.

Step 2: then clean the mud and dirt on the surface of each shrimp with a toothbrush, especially the abdomen. All washed, and then water for an hour, so that the shrimp again spit under the belly of the sand, midway for a water.

Step 3: take out the crayfish and pick up the pliers first. This step is to protect myself. I was caught once when I washed shrimp. It hurts. Of course, you can do without cutting it.

Step 4: cut off the feet of shrimp. The feet can't be eaten anyway. It's better to cut them off.

Step 5: this step is to go to the shrimp line, pull the middle part of the shrimp tail to smoke.

Step 6: what if the shrimp line doesn't come out? I also encounter this kind of situation, cut from the back of shrimp tail, use toothpick or simply pick.

Step 7: cut from the side of the shrimp head to the bottom of the eyes.

Step 8: take off the shrimp head and shell cover, you can see the shrimp gills. Clean up the gills, the other side as well.

Step 9: cut the prawn tail from the top, which is convenient for cooking. The practice of eating it later proves that it is really delicious, and it is very convenient to eat. Another point is that if the shrimp line has not been cleaned up before, it can be handled through this step. Everything is done. Just wash it with water.

Step 10: first put garlic, ginger slices and dried pepper together. Put more oil in the hot pot. When the oil is hot, pour in garlic slices, ginger slices and dried pepper. Saute until fragrant and spicy.

Step 11: pour in the crayfish and stir well.

Step 12: when the crayfish begins to turn red, pour in the soy sauce, sugar, salt and chicken essence, stir well, pour in a whole package of yellow rice wine, add a little water, cover the pot and simmer.

Step 13: wait until the crayfish is red and spicy, and the soup in the pot is ready to dry.

Step 14: don't eat crayfish's head

Materials required:

Crayfish: two catties

Garlic: 8

Ginger: a large piece

Dried peppers: a lot

Yellow rice wine: one pack

Soy sauce: one tablespoon

Sugar: right amount

Salt: right amount

Chicken essence: a little

Note: 1. Although the spicy crayfish is delicious, don't be greedy. The right amount is good. People who are allergic to seafood should use it with caution. No one in my family can eat shrimp, so Ha ha ~ 2, the crayfish must be washed clean. There are many bacteria in it. Don't make trouble with your stomach. 3. You'd better not eat the head of crayfish. If it's too troublesome, you can just cut off the head of crayfish, but it's not so good-looking. 4. When cooking, make sure to cook the crayfish well. It won't hurt to cook more.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang La Xiao Long Xia