How to make spicy crayfish with a good taste, the taste is better, very delicious and delicious?

How to make spicy crayfish with a good taste, the taste is better, very delicious and delicious?

Method 1. Ingredients.

200 grams of crayfish, 20 grams of dried chili pepper, 20 grams of chili paste, 20 grams of Sichuan pepper, 2 green onions, 4 slices of ginger, 4 bay leaves, 5 cloves of garlic, 1 star anise, 1 cinnamon, 45ml of light soy sauce, 15ml of dark soy sauce, 8 grams of brown sugar, 5 grams of salt, 30ml of high liquor.

Steps. 1.Wash the crayfish, finely chop the green onions, ginger and garlic, and cut the peppers into cubes.

2.Add slightly more oil than usual to the pan, boil until 3 hot, add dried chilies, chili paste, Sichuan peppercorns, green onions, ginger, and garlic to stir until fragrant.

3.Add the washed crayfish and stir-fry evenly, then pour in white wine, light soy sauce, dark soy sauce, and add sugar to stir-fry until fragrant.

4.After seeing the crayfish curled, add spices such as bay leaves, star anise, cinnamon, etc., pour in 200ml of water, cover and simmer over medium heat for 8 minutes, and finally add an appropriate amount of salt to taste, turn up the heat to dry the soup slightly.

Practice 2. Ingredients.

Crayfish, green onion, ginger, garlic, millet pepper, Sichuan pepper, oil, liquor, beer, spicy sauce, chicken essence, monosodium glutamate, sesame oil, oyster sauce, soy sauce, steamed fish soy sauce, salt, sugar.

Steps. 1.Rinse the crayfish after removing the head and shrimp line, and add white wine to blanch.

2.Put oil in the pot, heat the crayfish into the oil, wait until the surface of the crayfish is red, and then remove it for later use.

3.Put oil in the pot, stir-fry the ginger, add Sichuan pepper, millet pepper, garlic, spicy sauce, stir-fry until fragrant, and then add the crayfish.

4.Add an appropriate amount of beer to the pot, add chicken essence, monosodium glutamate, sesame oil, oyster sauce, Maggi fresh, steamed fish soy sauce, salt, sugar, simmer for 3 minutes, add chopped green onions, and then start the pot.

Method three. Ingredients.

800g of crayfish, ginger, garlic, chili, pepper, cumin, tangerine peel, bay leaf, angelica, star anise, cinnamon, liskin, fragrant sand, 1 can of 330ml, 1 tablespoon of cooking wine, 1 tablespoon of bean paste, 1 tablespoon of sweet noodle sauce, 1 tablespoon of vinegar, 1 tablespoon of salt, 1 3 tablespoons of sugar.

Steps. 1.Slice ginger and garlic, prepare chili pepper, Sichuan pepper, cumin, tangerine peel, bay leaf, angelica, star anise, cinnamon, licorice, fragrant sand.

2.Heat the pan with oil, after the oil is hot, add the ginger and garlic slices and stir-fry until fragrant, then pour in the other seasonings prepared in step 1 and stir-fry until fragrant.

3.Pour in the cleaned crayfish and fry until the tail is all rolled up, add cooking wine and vinegar and stir-fry well.

4.Pour in a tablespoon of bean paste and stir-fry with a spoonful of sweet noodle sauce.

5.Add beer, bring to a boil over high heat, turn to medium heat, add sugar to enhance freshness, cover and simmer.

6.When the water is about to dry, open the lid and reduce the juice over high heat.

Precautions <>

Spicy crayfish.

1.Before cooking, the crayfish is soaked in water for two or three hours.

2.Try to choose tender and soft-shelled crayfish. Crayfish with bright color and white and neat fluff on their belly claws are raised with clean water.

Spicy crayfish.

Ingredients: Crayfish.

Excipients: vegetable oil, appropriate amount of chicken essence, appropriate amount of shallots, 50g ginger slices, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of vinegar Appropriate amounts: appropriate amount of dried chili pepper (according to personal taste), appropriate amount of Sichuan pepper (according to personal taste) star anise, 2 grass fruits, 1 cinnamon, four bay leaves, appropriate amount of sesame seeds.

Method. 1. First of all, of course, prepare the ingredients, wash the lobster and put it aside according to the way I cleaned up the crayfish last time, and prepare the accessories and ingredients required above.

2. Everything is ready, **, scrub the water in the pot and pour in an appropriate amount of cooking oil (the amount of the fingers of the ball pot section here, and the fingers of the pan section). Heat the oil and stir-fry with five spices, at this time beat the heat to medium-low heat to prevent burning, stir-fry until the flavor is out, then add ginger and garlic to continue stir-frying. Stir-fry until the garlic is slightly yellow and the spiced flavor comes out, pour in the lobster, reduce the heat to medium-high heat and stir-fry constantly.

3. Fry until the lobsters all turn red, at this time you must be able to smell the spicy smell, add an appropriate amount of salt, chicken essence, cooking wine, light soy sauce, vinegar, and continue to stir-fry for 2 minutes.

4. After waiting for the lobster to taste, pour in half a bowl of water, and start to simmer for a while on the lid (the bowl used for rest is a daily rice bowl, which is relatively small), still on medium to high heat, and open the lid after about 3-4 minutes. Sprinkle with sesame seeds and stir-fry a few times to get out of the pan! All right!

A bowl of very simple and delicious spicy crayfish completes.

Spicy crayfish.

Prepare ingredients: one pound of crayfish, 10 dried chili peppers, an appropriate amount of bay leaves, 5 star anise, a handful of sesame pepper, a handful of cumin, a head of garlic, a piece of ginger, a string pepper, a green onion, a piece of cinnamon, an appropriate amount of light soy sauce, a spoonful of vinegar, half a spoon of sugar, two spoons of Pixian bean paste, three spoons of liquor, and an appropriate amount of salt.

Cooking steps: 1. Clean and process the crayfish. The growth environment of crayfish is well known, so to do a good job of cleaning crayfish, it is best to put them in a pot of clean water for half a day, let them spit out some sand, and then use a toothbrush to brush the belly of the crayfish one by one.

The food stalls must not have been brushed, and it is better to clean up the food at home. **This lobster is particularly fierce, and the eyes are very good, and when I move my hand slightly, the two big pliers are raised.

2. Go to the shrimp line, the shrimp line of the crayfish is particularly easy to take, the three-petal tail, twist the left and right in the middle, pull hard, and the whole world will be quiet.

3. Prepare the ingredients, there are 16 kinds of ingredients, you must prepare them in advance, otherwise it will be too late for the crayfish to enter the pot. The specific ingredients will no longer be listed, just look at the above column of prepared ingredients, and the garlic should be divided into two parts after being crushed, one is bursting the pot, one is fragrant, and the liquor should be prepared with high liquor. Line peppers need to be spicy, and Sichuan's Erjingtiao is the best.

3. Stir-fry the bottom of the pot, put more oil in the pot, add green onions, ginger slices, garlic slices, line pepper segments, and sesame pepper to stir-fry the bottom of the pot, add Pixian bean paste and fry the red oil.

4. Put the cleaned crayfish into the pot and stir-fry, add the remaining garlic slices, star anise, bay leaves, cumin, cinnamon and stir-fry until the crayfish turns red.

5. Add three spoons of liquor, then add three spoons of light soy sauce, one spoonful of vinegar, half a spoon of sugar to enhance freshness, and finally add an appropriate amount of salt and continue to simmer for a few minutes.

6. Pour in the water that has submerged the crayfish, cover the pot, and start to simmer the crayfish. Pay attention to cook for a while, after all, the crayfish itself is not so reassuring, cook it at high temperature for 15-20 minutes, and there will be no problems. Okay, it's already ready to get out of the pot, don't want the soup, just take out the crayfish and put it on the plate, you can pour some soup.

Family version of spicy crayfish.

Main Materials:1500g fresh crayfish, 10 garlic, 2 green onions, 10 dried chilies, 20 Sichuan peppercorns, 5 star anise, 5 slices of fragrance, 1 small aftertaste, 1 small handful of fresh sesame pepper, 1 piece of ginger, 12 fine green peppers, 1 tablespoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of salt, 1 spoon of sugar, 1 spoon of oyster sauce, and a bottle of beer.

Method. 1.It is the selection of shrimp, and the shrimp will definitely taste good after it is fresh.

2.Now we have to deal with the crayfish, the family must cut off the shrimp head when you eat, don't feel wasteful, so it is safe and hygienic, and then go to the shrimp line, pull the middle seat of the crayfish tail, this is easier to operate, and then brush a few times after pulling the shrimp line.

3.Prepare all the ingredients, slice the ginger, cut the green onions, pat the garlic, and put all the ingredients in a small bowl for later use.

5.After stir-frying the aroma, pour in the crayfish, pour the raw soy sauce oyster sauce sugar, and stir-fry.

6.Then pour in beer, to not all the crayfish on the line, do not add water, add water is not called spicy crayfish, for safety reasons, to boil for about 20 minutes, see the soup can almost be out of the pot, this time is already full of aroma.

Ingredients. 21 crayfish, green garlic, garlic, shallots, ginger, green onions, Sichuan peppercorns, star anise, sweet sauce, white wine, light soy sauce.

Steps. 1.Crayfish are blanched for a few days and cleaned with a toothbrush; Remove the head and remove the shrimp intestines, wash and set aside.

Spicy crayfish.

2. Wash the green garlic and chives and cut them into carefully sections for later use; Slice the ginger and garlic, shred the shallots and set aside;

3. A small handful of Sichuan peppercorns, 1 tablespoon of sweet sauce, cut dried chili peppers into sections for later use;

4. Heat the pot with oil, pour in some green garlic, chives, shallots, ginger and garlic slices and stir-fry until fragrant;

5. Pour in the dried chili peppers, peppercorns and star anise and stir-fry together;

6. When the dried chili peppers change color, add the crayfish and stir-fry on high heat;

7. When the shrimp shells turn red, pour in a spoonful of sweet sauce and continue to stir-fry for color;

8. Add a little white wine in turn and stir-fry well, then add 1 and a half tablespoons of salt and stir-fry together;

9. Put in a bowl of water about level with the lobster, bring to a boil over high heat, turn to low heat and burn about one-third of the soup;

10. Add the remaining green garlic, chives and garlic slices and stir-fry well;

11. Finally, reduce the juice on high heat, and put it on a plate.

Another method, ingredients.

Ingredients. <>

Crayfish 1000g

Accessories. Appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, 50g of shallots, appropriate amount of chili powder, appropriate amount of star anise, 1 grass fruit, appropriate amount of cumin, appropriate amount of cinnamon, appropriate amount of angelica, appropriate amount of Sichuan pepper, appropriate amount of bay leaves, appropriate amount of tangerine peel, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of vinegar, appropriate amount of chicken essence.

Steps. 1.Fresh crayfish.

2.First, scrub the shell of the crayfish with a brush.

3.Then use scissors to remove the sand bladder from the lobster head.

4.Then use the tips of your fingers to pinch the middle of the lobster's tail and pull it out, and the sand line can be easily removed.

5.Prepare the washed lobster and seasonings.

6.Shallots and ginger slices.

7.Heat the oil in the pan (more oil), heat the oil and add the sugar.

8.Pour in the crayfish and stir-fry over medium heat (be careful not to burn your hands when pouring the lobster).

9.Stir-fry the crayfish until it turns red and comes out of the water, then add the green onion and ginger slices and stir-fry for a while.

10.Stir-fry the seasoning and paprika from step 5.

11.After stir-frying, add cooking wine, light soy sauce and dark soy sauce.

12.Stir-fry the vinegar and chicken essence well.

13.Add half a pot of water.

14.Add salt.

15.Stir-fry evenly, cover and cook over medium heat for 15 to 20 minutes.

16.Collect the juice until it is semi-dry.

17.Serve on a plate and enjoy!

Tips: 1. When cleaning the lobster hole, it is best to wear a glove to prevent the lobster handle from being pinched.

2. The seasoning can be added according to your own taste.

3. When adding salt, it is best to taste the salty taste before adding.