What is the best way to catch crayfish by hand

Ingredients: Crayfish.

Ingredients: dried red pepper, Sichuan pepper, green onion, garlic white, ginger, preferably some bay leaves.

Ingredients: bean paste, soy sauce, cooking wine, sugar, salt, stock (no water can be substituted), monosodium glutamate, pepper (no can also be).

Buy the crayfish first, remove the shell, mud tendons, drown it with salt, which is equivalent to disinfecting the shell, wash it with water for 15 minutes, and drain the water.

Heat the pot, add oil, put more oil, heat it, fry the fragrant leaves to make the fragrance, and then add pepper (feel free to eat more, if you like to eat more, otherwise put less), put the dried red pepper, pepper, green onions, garlic white, ginger into the oil and fry the fragrance and then pour in the lobster and stir-fry until it turns red, add cooking wine, a little soy sauce, bean paste, sugar, if the taste is not enough, put some salt, stock or water, boil for a while (sterilization), and wait for the water to boil almost, put in monosodium glutamate pepper, If you like to eat peanuts, put the fried peanuts in front and stir-fry them, and you can get out of the pot, and a plate of fragrant crayfish is done.

Preparation process:

1.Use a small clean toothbrush to scrub the whole body of the lobster under the faucet one by one (pinch its back tightly to avoid being pinched);

2.Use large scissors to cut off the forks and soak them in clean water for later use;

3.Peel and cut two pieces of dried ginger into minced ginger (cut thin slices first, and then change the ginger shreds to complete) Each piece of ginger is about 50mm square;

4.2 shallots chopped (method as above);

5.Peel two heads of garlic, remove the garlic cloves to the roots, and crush them with the back of a knife;

6.Dried chili peppers are cut into shreds with scissors (you can still use McCormick's small bags to pack one bag of dried chili peppers);

7.a small bag of Sichuan peppercorns;

8.a small bowl of salad oil (about 250ml);

9.Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence.

Start the fire: 1Add a small bowl of salad oil to the wok and slowly fry the dried chili shreds and peppercorns over low heat;

2.Don't wait for the peppercorns to turn black, pour the minced ginger, green onion and garlic into the wok and stir-fry;

3.After the flavor is produced, add white sugar and salt; (Because the shrimp shell is thick and hard, it is not good to taste, so it is recommended to put more salt than usual).

4.Change the heat to high and pour in the shrimp after controlling the water. At this time, the shrimp feel hot and spicy, and they will crawl out one after another.

So please note: after that, you must hold the lid in your left hand and the spatula in your right hand to prevent you from being out of control.

5.Pour an appropriate amount of cooking wine into the inner wall of the pot and stir-fry a few times;

6.Pour in about two teaspoons of soy sauce and a small amount of vinegar and stir-fry a few times;

Stir-fry process:1At this time, the shrimp basically changes from dark red to bright red, and it is slowly entering the flavor, so it is necessary to continue stir-frying; (It is recommended that the range hood and exhaust fan be turned on to the maximum, so that it is not excluded that the cook will be smoked with snot and tears all over his face, so prepare a wet towel at the same time).

2.You can stir-fry for 5 10 minutes and then change to medium-low heat, and add an appropriate amount of white pepper, pepper salt and chicken essence;

3.If you are not sure about the sweetness and saltiness, you can take one at this time and make final adjustments before cooking; (Note: Not many or many people try one each, remember to remember!) so as not to have an event where the crayfish is left with only the shell and the tongs cannot be found)

4.Be sure not to add water at any point during the process. (Except in the event of fire** and other non-prefabricated cases).

Finally, it's time to serve.

2.Fractional Plates;

3.Serve it with other summer snacks, such as boiled peanuts and edamame, which can also be grasped by hand.

A pound of lobster, wash the belly with a toothbrush and remove the intestines.

The oil is about two taels, and this thing is fragrant with a lot of oil. Finely chop the green onion, ginger, garlic, and three chili peppers. Put the oil into the pot for eight minutes, put a few red peppers, fry the fragrance, put the crayfish, stir-fry, successively put the chopped green onions, ginger and garlic, and peppers, and then stir-fry, a cup of beer poured into the pot, there are two taels, cover the pot and simmer.

After three minutes, add sugar and salt, stir-fry and simmer. Serve after three minutes. From the moment it is in the pot to the time it is out of the pot, the whole time is 12 minutes.

How do you make crayfish delicious? Crayfish with garlic is definitely the best choice for you.

Spicy crayfish: An irresistible supper in summer, I feel fragrant across the screen!

When you make spicy crayfish, you must remove the shrimp line and shrimp brain.

How to cook spicy crayfish? Brush the lobster, add the lobster to the oil temperature, bake for five minutes, remove it, add green onions, ginger and garlic, dried chili pepper bay leaves, pour in the hot pot base and stir-fry together.

Teach you the simple and delicious home-cooked recipe of spicy crayfish.

After buying the crayfish, check it and throw it away if you find any dead ones. Then rinse with clean water and carefully scrub the surface and bottom of the crayfish with an unused toothbrush.

Ingredients: Crayfish.

700g of adjuncts, rapeseed oil.

Cooking wine to taste. Ginger to taste.

Garlic to taste, onion to taste.

Dried chili peppers to taste.

Appropriate amount of star anise. Peppercorns to taste.

Light soy sauce to taste. Appropriate amount of dark soy sauce.

Appropriate steps. 1.The crayfish were kept in clean water for half an hour, and when they saw that the water in which the lobster crawled was muddy, they repeatedly changed the water 2After that, wash the lobster belly with a toothbrush.

3.There are 3 slices on the tail of the lobster, and the middle one is pulled out of the intestinal puree.

4.Rinse repeatedly in clean water.

5.Roast crayfish with rapeseed oil, red oil bean paste.

6.Seasoning (peppercorns, dried chilies, ginger slices, garlic).

7.Pour rapeseed oil into the pot, a little more, turn to low heat when it is hot for 8 minutes, add dried chili peppers and peppercorns to burst the fragrance and pick up.

8.Add star anise, ginger slices, and garlic and stir-fry until fragrant.

9.Add the red oil bean paste.

10.Turn to low heat and stir-fry until fragrant.

11.Turn the heat to high and pour in the lobster, stir-fry repeatedly until the lobster is all discoloredAdd 3 tablespoons of cooking wine.

Spoon light soy sauce and one spoon dark soy sauce are added.

14.A glass of boiling water, almost the same as food.

15.Pour in sautéed peppercorns and dried chili peppers.

16.Cover over high heat and cook until cooked through.

17.After opening and adding the green onion segments, turn off the heat, try the taste, it is very delicious, and do not need any seasoning to season it.

How to cook spicy crayfish? Clean the lobster, add oil to the pot, pour in the bean paste hot pot base, then pour in the lobster seasoning, and stir-fry the beer evenly.

The recipe of thirteen spiced crayfish, the chef teaches you the secret method, and the shrimp meat is tender and strong.

1. Ground cage net fishing.

This method of fishing is suitable for wild lobsters and deep ponds. It is necessary to make a ground cage about 25 meters long and about 15 lattices. The two sides of each lattice interval are barbed, the cage is covered with a net, and the two ends of the cage are rounded.

In the morning or afternoon, put the fishy food with fish, chicken intestines and other fishy food on the edge of the pond and wait for the lobster to enter the cage automatically.

2. Hand-copied net fishing.

This method of fishing is suitable for use in areas with a high concentration of shrimp. First, tie the top of the shrimp net into a square, leaving a funnel with barbed cones underneath. Then use a pole along the edge of the shrimp pond or the aquatic weeds, and keep catching, at this time the shrimp will enter the square net, lift the net, and the shrimp will be caught.

3. Dry pool capture.

The water in the pond is drained first, and all the shrimp are revealed, and then they are picked by hand and caught as much as they want.

4. Lobster fishing.

In places where there are more lobsters, such as ridges and ditches, campuses, park ponds, etc., you can use a long line to tie insects, frog legs and other fishing bait, and put them in the water.

Hand caught crayfish.

Ingredients: 6 lobsters, 1 green onion, 1 ginger.

Seasoning: a little Sichuan pepper, 2 spoons of cooking wine, a spoon of red vinegar, an appropriate amount of beer, a little salt, a little monosodium glutamate, an appropriate amount of sugar, a little chili powder, thirteen spiced spoons.

Method: Heat the pot, add rapeseed oil (cool, detoxifying), put in the pepper when the oil is hot, fry the fragrant and remove the pepper, then put in the green onion and ginger, fry the fragrance, and pour in the lobster. Stir-fry the lobster with a spatula and spoon, fry until it turns yellow, add cooking wine, then fry, add red vinegar, and wait for the fragrance to come out.

In the fragrant shrimp, add beer, salt, monosodium glutamate, sugar, and paprika and bring to a boil over high heat.

Add the thirteen-spiced lobster seasoning. To be spicy, put more red oil; To hemp, put more peppercorns; Simmer for 10 minutes.

When the soup is about to dry and flavorful, add green pepper cubes, green onions, garlic, cook for 5 minutes, pour sesame oil (sesame oil has a fragrance and moisturizes the throat), and a plate of delicious hand-caught crayfish is good.

Are the lobsters you said to be freshwater lobsters, if you are freshwater, I recommend not eating them, the lead content is too high, especially the shrimp head, I used to specialize in processing crayfish, the processing steps are a bit troublesome, you can go to the market and ask.

I don't know what the difference is between the finger-caught crayfish you have there and the stuffy prawns we have here, if it's about the same, you can do that.

First put the crayfish in the pot and boil it with beer [it is better not to put water], then enlarge the ingredients and dried red peppers, and season them

I've had a recipe that was delicious. It is to boil the crayfish in water until it is 8 minutes cooked, and then put it in the refrigerator for a while. When eating, make a seasoning with soy sauce, vinegar, minced garlic, and mustard, and say that the crayfish is peeled and dipped in it, oh my God, it's so delicious, haha, I hope you like it.

Ingredients: 1 kg of crayfish, ginger, 4 cloves of garlic, thirteen spices, dried chili, sesame pepper, rice wine, sugar, star anise, cinnamon, salt, light soy sauce, dark soy sauce, rapeseed oil.

Specific steps: 1. Clean the crayfish and remove the head and intestines. Before doing this, just put it in clean water and let it move freely for 2 to 3 hours, constantly changing the water in between.

2. Prepare green onions, ginger and garlic.

3. Prepare an appropriate amount of red pickled pepper and dried chili pepper.

4. Add a little more oil to the pot, add ginger and garlic and stir-fry until fragrant.

5. Add pickled peppers and dried chili peppers and stir-fry over low heat to bring out the chili flavor.

6. Put in the cleaned crayfish, stir-fry over high heat, add 2 spoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, and 1 tablespoon of five-spice powder to continue to stir-fry to make it even.