What materials are needed for this spicy shrimp tail, and what are the steps to solve?

Ingredients: Garlic: 20 garlic cloves.

Sliced ginger. A handful of peppercorns.

1 large shallot, cut into 1 cm green onion segments.

2 pieces of rock candy.

Bean paste light soy sauce to taste.

Cooking wine to taste.

Red 99 hot pot ingredients to taste.

Shrimp tail: a pound.

The preparation of spicy fried shrimp tails.

1 This dish is actually very simple. The shrimp tails I bought back are frozen and cooked, and you can wash them when you come back! If it's raw, wash it and blanch it with water. Pour some cooking wine and pepper into the water. The meat turns white, just take it out;

Two rock sugars, stir-fry until fragrant, put a spoonful of bean paste, and three spoons of red 99 hot pot ingredients. Saute until fragrant and add water.

3 After the water is boiled, pour in the shrimp tails, add 10g of light soy sauce and 20g of cooking wine, and simmer for more than 20 minutes. So you have to control the amount of water yourself. Wait until there is still a little water when it boils. Turn off the heat. Serve out and sprinkle with parsley to garnish and you're done.

With the development of society, more and more seafood enters our inland areas, especially in summer, people make an appointment with three or five friends, sit on the night market stall, order some cold dishes, some hot dishes, and then a plate of crayfish, drinking beer and chatting, it is really a great joy in life. I believe that many people will like to eat crayfish now. In the past two years, shrimp tails have appeared on people's tables again.

But what is a shrimp tail? The head of the lobster contains claws and the like, and now more and more people prefer to eat the shrimp tail, in short, the shrimp tail is to remove the head of the prawn, and the rest of the part is called the shrimp tail. Shrimp tail is the most essential and delicious part of shrimp, so how do shrimp tails make them delicious?

Outside is also the shrimp tail bought at the stall, many people will eat diarrhea or allergies, this is due to the shrimp tail is not cleaned, so today Xiao Dong and his daughter-in-law went to the supermarket to buy 88 yuan of shrimp tail, 36 pounds, the daughter-in-law said that she wants to eat spicy flavor, today Xiao Dong will make a spicy shrimp tail to let her daughter-in-law enjoy it, let's take a look at the specific method with Xiao Dong.

Spicy shrimp tail] - fresh and spicy, main ingredients]: shrimp tail.

Ingredients]: Green onions, ginger, garlic, dried chilies, green chilies, bean paste, beer.

Seasoning]: cooking wine, Sichuan pepper, sesame pepper, light soy sauce, salt, rock sugar, pepper.

Specific production steps]:

1. Deal with the shrimp tail: first deal with the shrimp tail, the fishy smell of the shrimp tail is particularly strong, after the shrimp tail is processed, add water and wash it several times, and remove the water control after cleaning.

2. Marinate to remove the fish: After washing the shrimp tails, add cooking wine, remove the fish, grasp and mix evenly, and marinate for about 15 minutes.

3. Prepare ingredients: prepare a green onion, cut the green onion into slices, cut some ginger, cut the ginger into shreds, prepare a bowl of garlic, cut the garlic into small pieces, cut a few dry peppers, like spicy can cut more dried peppers, cut the dried peppers into rings, prepare some peppercorns, come to some peppers, prepare a green pepper, remove the head and seeds, cut the green peppers into oblique knives, and put them on a plate for later use.

4. Cooking shrimp tails: pour oil into the pot, first put in Sichuan pepper and pepper, fry until fragrant, then add green onions, ginger, garlic and dried chili peppers and fry until fragrant, add bean paste to fry red oil, fry red oil, fry the red oil, and then put in the shrimp tails and stir-fry evenly over high heat, fry for a while, put some cooking wine to remove the fish, and pour beer along the edge of the pot with less light soy sauce.

5. Seasoning treatment: Start seasoning below, put less salt, put a few rock sugar, add some pepper, cover the lid and simmer for ten minutes, open the pot when the time is up, and then put in the green pepper, so stir-fry evenly, cut off the green pepper, and the shrimp tail is out of the pot.

Well, today's spicy shrimp tail is ready, the spicy and fragrant are very delicious, and it is really enjoyable with beer.

Sichuan peppercorns, dried chilies, bean paste, and shrimp tails are ready.

**Add oil, the amount of oil should be more than usual for stir-frying, and then put all the ingredients in and stir-fry until fragrant.

Put the shrimp tails in the pot, add 2 tablespoons of light soy sauce, and stir-fry over high heat.

Stir-fry for about 3 minutes, all the shrimp tails are flavored, turn off the heat

The fragrant spicy shrimp tail is ready.

The method of spicy shrimp tail, now there are seasonings sold directly in the supermarket, and you can follow the operation steps after you get it back.

Many people like to eat spicy shrimp tails, with bright red and crispy shells and sweet and tender shrimp meat, mixed with a rich and spicy pepper aroma. Especially for those with heavy tastes, there is no resistance to spicy shrimp tails at all. Imagine shrimp tails with beer, which is simply the ultimate treat for food.

However, the spicy shrimp tails sold in restaurants or night market stalls are relatively expensive, so some friends want to make their own spicy shrimp tails at home, so what ingredients do they need? <>

First of all, you should prepare a pound of shrimp tails, which you can buy in the supermarket, and they are generally sold. The second is to prepare condiments, which need to be used with dried chilies, green onions, ginger and garlic, bean paste, line chili peppers, Sichuan peppercorns, rock sugar, salt, light soy sauce, and cooking wine. <>

First, cut the ingredients and set them ready. The crayfish needs to be washed before frying and blanched in water. First, put some oil in the bottom of the pot, put the prepared condiments in it, and stir-fry until fragrant.

Then put a spoonful of bean paste, stir-fry the red oil, and quickly pour in the processed shrimp tails. At this time, you need to add an appropriate amount of light soy sauce, salt, and a little sugar, and stir-fry it again. After stir-frying for a few minutes, pour in beer or cooking wine, and simmer on low heat for 5 to 8 minutes.

Before removing from the pan, add the small cut thread peppers to taste. Finally, add some chicken essence and you can serve it out of the pan. <>

It is said that five catties of crayfish are equal to one catty of shrimp tails, and eating more than 100 yuan a pot of crayfish may not be able to eat much meat, and it is not enjoyable at all. Friends who love shrimp, every time at this time, they will want to sigh, if shrimp only have a tail, how good it would be. Therefore, shrimp tails are relatively cost-effective.

And if you learn how to make spicy shrimp tails, you can save a fortune. And the production method of spicy shrimp tail is not difficult, simple and easy to learn, the most important thing is that it is more clean and hygienic to make it yourself, and it is more comfortable to eat. A small portion of a casual portion outside can cost seventy or eighty dollars, or even a hundred.

The spicy shrimp tail must be numb and spicy, and the fishy smell must be removed. In this way, green onions, ginger, garlic, chili, pepper and peppercorns must be used. In addition, some cooking wine should be added, which can more effectively remove the fishy smell and improve the umami.

The shrimp tails should be cleaned when handling, and the shrimp threads should be removed with toothpicks. Soak in light soy sauce and cooking wine for more than 10 minutes, and then put it in a pot and stir-fry.

First of all, prepare some shrimp tails, and then prepare dried chilies, green onions, ginger, garlic, bean paste, unloaded chili, Sichuan peppercorns, rock sugar, salt, light soy sauce, cooking wine, and other condiments.

What is needed is that he is shrimp tails, coriander, chopped green onions, onions, garlic, these ingredients can play a role in enhancing the taste of shrimp tails.

Method: Defrost the lobster tails and dry them with water.

Put oil in the pot and heat it, put in the green onion, ginger, garlic and lobster tail and stir-fry, basically fry the water dry, pour in soy sauce and sugar when the lobster is slightly red, stir-fry it slightly to color, and pour in the big red robe hot pot base (I usually pour half a pack), because there is butter in the hot pot material, and after the butter melts, the pepper inside will be very hot. After the oil is melted, you can pour in beer (canned half listening), pour in water (just over a little more than lobster), put in dried chili peppers and drink peppercorns according to the taste (you can also leave it out, Da Hong Pao is originally very spicy, but it looks good to put some) Pour the above pot into the casserole. Let it taste for a few minutes, and add a little vinegar when it comes out of the pan.

Note: There is no need to put salt in the whole process.

Taste: It is characterized by the aroma of butter, the taste is relatively thick, numb and spicy, and the meat of the lobster tail is relatively easy to peel out.

After smothering in a clay pot, the curved back of the lobster tail will be uniformly upward, very beautiful, red and red.

Technique: Hold the tail side in your hand, straighten the lobster, and the meat will be eaten in one piece, hehe, no need to peel the shell :)

1 minute to take you to learn spicy shrimp tails.

I hope you like it and remember to double-click to follow.

Add cooking wine to the water and add the shrimp tails, put in the pepper bean paste, stir-fry the red oil over high heat, add sugar and minced garlic.

Steps to prepare spicy lobster tails.

1.Thaw the shrimp tails, soak them, rub them, and wash them!

2.Bring the water to a boil, pour in the shrimp tails, and remove after the water boils again!

3.Pour cold water immediately after removing the shrimp to make the shrimp firmer!

4.Prepare garlic, ginger, green onions!

5.Chili pepper, Sichuan pepper.

6.Oiled.

7.Green onion, garlic, ginger, stir-fry until fragrant.

8.Pour in chili peppers, peppercorns! Stir-fry to taste!

9.Two spoonfuls of hot sauce and one spoonful of bean paste!

10.Soak the bay leaves in boiling water!

11.A bottle of beer!

12.Pour the shrimp tails into the pan! Stir-fry and stir-fry for two minutes!

13.After frying, pour in bay leaf water and beer!

14.Put salt, it is recommended to put a little more, it tastes, but don't put too much, it's not good if it's salty!

15.A small amount of vinegar!

16.A small amount of soy sauce.

17.A small amount of sugar.

18.A small amount of chicken essence.

19.1/2 teaspoon of oyster sauce!

20.Simmer on low heat for 10 minutes, then change to high heat to reduce the juice!

21.Well, the juice is almost finished, and it's out of the pot!

An authentic recipe for spicy shrimp tails.

Ingredients: 1500g crayfish

Accessories: 1 green onion and 1 piece of ginger.

6 cloves of garlic 6 millet peppers 10 pcs.

3 star anise, 2 cinnamon pieces.

3 bay leaves and 1 small handful of Sichuan peppercorns.

2 tablespoons light soy sauce 1 2 tablespoons dark soy sauce.

2 tablespoons cooking wine 1 tablespoon balsamic vinegar.

3 tablespoons bean paste and 3 rock sugars.

Appropriate amount of chicken bouillon. Steps to prepare spicy shrimp tails.

1.1. Fresh crayfish.

2.2. Wash and prepare the raw materials, cut the green onion into sections and divide it into four, crush the ginger, cut the millet pepper into 1 cm pieces, remove the crayfish and pull out the intestines, wash and drain the water, put a little more oil in the wok than usual, burn until eight mature, pour the shrimp tail into the red, and set aside, as shown in the figure.

3.3. Put oil in the pot, boil until eight ripe and turn to low heat, first put in ginger and garlic, add star anise and cinnamon after stir-frying, stir-fry the fragrance and then put in Sichuan pepper to stir-fry until fragrant.

4.4. Add the green onions and stir-fry until slightly transparent.

5.5. Put the shrimp tails into the pot again and stir-fry with various ingredients, then add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 2 tablespoons of dark soy sauce, and 3 tablespoons of bean paste and continue to stir-fry evenly.

6.Pour in the water that is level with the shrimp tails, add millet pepper, 1 tablespoon of balsamic vinegar, 3 rock sugars, bring to a boil over high heat and simmer over medium-low heat for 15 minutes, then reduce the juice over high heat, and add an appropriate amount of chicken essence.

7.7. A bowl of fragrant spicy shrimp tails is baked!

The preparation and ingredients of spicy shrimp tails are as follows:

1. Ingredients: a minimum amount of 2 catties of crayfish, sliced ginger, about 20 cloves of garlic, cut green onions, a small amount of star anise, a small amount of cinnamon, a small amount of perilla leaves, the world refers to the spicy degree of dried chili peppers, and a tablespoon of chopped chili sauce.

2. Method: 1. Peel the shrimp, remove the head, remove the intestines, and wash it.

2. Heat the oil, add ginger and garlic and stir-fry until fragrant, add the shrimp tails and stir-fry, add a little light soy sauce, 2 tablespoons of salt, chili sauce, and stir-fry until the shrimp tails change color.

3. Put dried chili, star anise, cinnamon, perilla leaves, garlic, add water to cover the shrimp, change to medium heat and simmer for 10-15 minutes.

4. Add green onions, remove from the pot and serve.

How to choose shrimp tails:

1. Look at the shape and size of the shrimp tail.

When choosing shrimp tails, it is best to choose the best ones that are not big or small, because the shrimp tails are too big, their meat is relatively old, and the taste is not tender; And if the shrimp tail is too small, there is no meat in it, and it is a waste of money to buy it back. Therefore, when choosing shrimp tails, it is best to choose the kind that is not big or small, and the taste is firm and full.

2. Look at the color of the shrimp tail.

Some shrimp tails are particularly bright red in color, while others are not very red and some are gray. At this time, we should choose shrimp tails that are not very red and have some flesh color to buy. Because the shrimp is very red, it means that the shrimp is ripe and relatively old, its shrimp skin and shrimp meat are very old and hard, and the taste of the shrimp tail is not good.

The above content refers to Encyclopedia - Hunan flavor spicy lobster tail.

Ingredients: lobster tail 900g, oil, salt, green onion, ginger, garlic, dried chili, bean paste, hot pot base, pepper, sugar.

1.Prepare the shrimp tails.

2.Prepare green onions, ginger, garlic, dried chilies, bean paste, hot pot base, chili peppers (green peppers), cinnamon, bay leaves, grass fruits and sugar.

3.Defrost the shrimp tails in cold water and scrub them with water. Finally, sprinkle some liquor, let it sit for a while, and rinse it with water two or three times.

4.Cut the onion into pieces, slice the ginger, mash the garlic and sauté in hot oil.

5.Saute until fragrant and add the dried chilies.

6.Pour in the shrimp tails, stir-fry quickly, and add the bean paste and hot pot base. Turn down the heat to low, otherwise the hot pot will burn.

7.Pour in boiling water, add cinnamon, bay leaves, grass fruits, sugar, bring to a boil over high heat, and reduce the juice.

8. Remove from the pan.

The preparation of spicy shrimp tail is:Ingredients: a little salt, 700g shrimp tails, a can of beer, three bay leaves, an appropriate amount of dried chili peppers, depending on personal taste, a spoonful of Pixian bean paste, two or three star anise, a little pepper, a green onion, five or six slices of ginger, and a head of garlic.

1. Thaw the shrimp tails you bought, wash them several times with cold water, and after the water is not turbid, blanch them in boiling water and take them out, and immediately put them in cold water, so that the shrimp tail meat is particularly tight and tastes good.

2. When defrosting the shrimp tails, prepare the chopped green onions, ginger and garlic.

3. Add soy sauce and water to boil in advance.

4. Heat oil in a pot, add chili pepper and fennel and stir-fry until fragrant.

5. Add the prepared shrimp tails and stir-fry a few times.

6. When serving, you can use chopsticks to pick out green onions, bay leaves, chili peppers, etc., which are really delicious.