Spicy crayfish, is it delicious? How to make spicy crayfish, look at the outside is delicious?

It's delicious, you can do it like this.

After buying the crayfish, put it in a basin, rinse it with water twice and put in 2 tablespoons of salt, and then pour in water to soak the crayfish for 2 hours for better cleaning. Remove the black line (shrimp intestines) of the crayfish: control the crayfish with one hand, pinch the tail wing in the middle of the crayfish's tail with the other hand, and gently pull it off.

If you feel dangerous in this way, you can put the crayfish in a pot and freeze them in the refrigerator, so that the crayfish will be honest.

Pour the red peppers into a pot with water. After boiling on high heat, turn off the heat and soak in the water in the pot for about 1 hour.

Remove the soaked peppers and mash them with garlic mortars, being careful not to splash them on your face and eyes.

Pour water into the pot, boil over high heat, blanch the crayfish for 2 minutes, then remove it, rinse off the foam with water and remove it for later use.

Pour oil into the pot, add ginger, cinnamon and peppercorns and stir-fry until fragrant.

Add the smashed chili sauce and sauté until fragrant.

Pour in the blanched crayfish and stir-fry over high heat.

Sprinkle in garlic cloves and add fine salt.

Pour in a tablespoon of cooking wine to remove the smell.

Add a spoonful of sugar and stir-fry well.

Pour in water, it is better to submerge the crayfish, boil over high heat, change to low heat and simmer for 20 minutes. [1]

I don't like garlic and can't eat anything very spicy. Try the thirteen-spice flavor of the amazing crayfish, the taste will definitely satisfy you.

<> "Spicy Crayfish.

Ingredients: Lobster tail.

Method:1Garnish: ginger and garlic, green and red peppers, Sichuan peppercorns, dried chilies.

2.First fry the crayfish and put it out for later use, put ginger and garlic, Sichuan pepper, and dried chili pepper in the hot oil in the pot and stir-fry until fragrant, pour in the crayfish and stir-fry, add 2 spoons of light soy sauce + 1 spoon and cong oyster sauce and stir-fry and pour a good shed hand into the beer to drown the lobster tail, put in bay leaves, cinnamon, star anise, add 1 spoon of chicken essence + a little salt + 1 spoon of white sugar to make it fresh, reduce the juice over high heat, and finally pour in the green and red peppers, (you can also put a cucumber) and finally stir-fry evenly to get out of the pot.

<> "Crayfish Wash.

2.Hold your hand, grab your claws, and pull out the stove brother's hole to drop the lamp fertilizer.

3.Cut off the shrimp head to remove, dirty inside, and pull out the shrimp line.

4.Prepare half an onion, a whole garlic, a green onion, and a ginger.

5.Flatten the garlic, slice the onion, chop the green onion, and slice the ginger.

6.Bean paste, dried chilies, Sichuan peppercorns.

1) Heat oil in a pan.

Pour in the crayfish and fry until it turns red and removes.

2) Reserve some oil and stir-fry the green onion, ginger and onion until fragrant.

3) Add dried chilies, Sichuan peppercorns, and two tablespoons of bean paste.

4) Stir-fry until fragrant with red oil.

5) Pour in the fried crayfish and stir-fry until even.

6) Pour in 300ml of beer.

7) Add 3 scoops of light soy sauce.

8) 1 spoonful of oyster sauce.

9) 1/2 tablespoon salt.

10) 1/2 teaspoon MSG.

11) 1/2 teaspoon sugar.

12) Stir-fry and simmer over high heat for 10 minutes.

13) Simmer for the remaining 5 minutes and add the potatoes.

14) Add another 1/2 teaspoon of salt.

15) Reduce the juice on high heat (about five minutes) and remove from the pot and serve on a plate.

Home-style spicy crayfish: 1000 grams of fresh crayfish, 7 cloves of garlic, 6 spicy millet, 5 green onions, 1 spoon of sugar, 10 peppercorns, 10 peppercorns, 1 spoon of oil, 3 grams of salt, 2 spoons of cooking wine.

Step 1 Wash the lobster, preferably brush the surface of the body with a toothbrush and rinse with running water.

Step 2 Remove the shrimp line, the specific operation is to pinch the middle of the shrimp tail and pull it out vigorously.

Step 3 first add Sichuan pepper, pepper, green onion, millet spicy, garlic to stir-fry, stir-fry until fragrant, and add crayfish.

Step 4: Pour in the cooking wine, stir-fry over high heat for 3 minutes, add sugar and salt. Stir-fry evenly, add an appropriate amount of water, cover the pot, and simmer over high heat. This allows the flavor to circulate in the pan and melt in faster.

Step 5: Simmer for about 6 minutes, then remove from the pan.

1. Add more oil to the pot than usual for stir-frying, boil until it is hot, and add chili, fresh pepper, green onion, ginger and garlic to stir out the fragrance; Add spices such as bay leaves, star anise, cumin, oyster sauce, and hot sauce.

2. Add the washed crayfish and stir-fry evenly.

3. Then pour in white wine, light soy sauce and dark soy sauce, add sugar and stir-fry to create a fragrance.

4. After seeing the crayfish curled, pour in 200ml of water, cover and simmer over medium heat for 8 minutes, and finally add an appropriate amount of salt to taste, increase the heat and dry the soup slightly.

: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 ingredients: 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.

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!

Ingredients: crayfish, millet spicy, onion, ginger, garlic, green onion, celery, oil, piying zhengshi bean paste, salt, beer, rock sugar, light soy sauce, pepper powder, white pepper powder, chicken essence.

1. Peel off the shell of the crayfish's head, remove all the gills inside one by one with your hands, then look at the abdomen and feet, and brush them clean. Finally, to the tail, you will see a few pieces of ......Pinch the middle piece with your hand, pull it out, and pull out all the intestines.

2. Clean the crayfish one by one, and do not have any impurities in the water.

3. Shred the ginger, cut the garlic into small slices, spicy millet, cut the green onion into small pieces, and cut the onion into cubes.

4. Put oil in the pot, add ginger, garlic and millet spicy to stir-fry until fragrant. Then add the onion and stir-fry until fragrant.

5. Put in Pixian bean paste and fry the red oil, then put in the crayfish, then put the rock sugar down and fry together, stir-fry until slightly discolored, add green onions, white pepper, light soy sauce, and pepper powder. Stir-fry well.

6. After stir-frying the Qinghong fragrance, put in the beer, the beer should be submerged in the crayfish, turn to low heat and cook after boiling, and the lobster must be cooked thoroughly.

7. Cut the celery into small pieces, using only the leaves. When the lobster soup is about halfway through, add the celery and stir-fry evenly.

8. Then turn off the heat. Put salt, monosodium glutamate. Leave a little of the soup and don't dry it all out.

9. Finally, you can eat it out of the pot ......

If you want to make spicy crayfish, the daily practice, I think if you want to covet losses, you can wash the crayfish, and then buy a pack of seasonings to do, which is more convenient, and I feel that Bo Sui will not be very bad.

First clean the crayfish with water, brush it more with a brush, then pull out the shrimp line, cut off the shrimp legs, cut off the shrimp head to remove the shrimp stomach, and the shrimp mouth is also clean, and the shrimp will be processed. If you are hungry, put the lobster under the drain and rinse it, and block it with your hand when you rush, don't flush the shrimp yellow out of the rolling hand.

Ingredients: Cooking steps:

1.Put vegetable oil, garlic slices, ginger slices, green onions, dried peppers, and peppercorns into the pot together.

2.Pour in the washed and beardless crayfish. After buying the crayfish, put it in a basin, rinse the bucket with water 2 times, then put in 2 tablespoons of salt, and then pour water to soak the crayfish for 2 hours for better cleaning.

Remove the black line (shrimp intestines) of the crayfish: control the crayfish with one hand, pinch the tail wing in the middle of the crayfish's tail with the other hand, and gently pull it off.

3.Add light soy sauce, dark soy sauce, steamed fish soy sauce, vinegar, cooking wine, and add a small bowl of water.

4.Add 1 teaspoon salt and sugar and stir well.

5.Close the lid and press the pot button to start the automatic cooking program.

6.When cooking is finished, serve on a plate.

Since the crayfish has not yet become popular, Hubei foodies who have been eating crayfish for many, many years come to answer and share the home-style version of the spicy crayfish method:

1. Handle crayfish.

1. Handle crayfish.

Whether it is clear water shrimp or wild crayfish, even if it is clean, you must first use a small brush to brush the back, feet and belly of the shrimp one by one. Then, use scissors to cut a small part of the front of the shrimp eye, and then pull out a black mass of something from the shrimp head that I can't tell what it is. (Pay attention to the posture of catching the crayfish when washing, and catch the two large tongs at the same time before pinching the shrimp, so as not to let it catch your hands).

If you want to remove the shrimp intestines, pinch the one in the middle of the shrimp tail, twist and pull hard, and the shrimp intestines will come out. However, I don't recommend removing the shrimp intestines before cooking, although it is easy to taste after removal, the meat texture is not as good as the Q bomb that is directly burned. So, let's go back when it's time to eat.

After all the processing is done, rinse the shrimp with clean water again and then drain the water and wait for the pot.

Second, the materials needed for spicy crayfish.

Second, the materials needed for spicy crayfish.

In addition to the crayfish, you should also prepare some dried red peppers and peppercorns according to the level you can accept. In addition, prepare star anise, cinnamon, bay leaves, tangerine peel, angelica, if you can have a little cumin, it would be better, soak these spices in warm water for a few minutes in advance, rinse and drain. Then there is ginger and garlic, the garlic can be prepared more, and it is also delicious after cooking.

There is also the need for more than one can of beer, some Pixian bean paste, vinegar, salt, sugar, five-spice powder and sweet noodle sauce.

3. Cooking of spicy crayfish.

3. Cooking of spicy crayfish.

1.Put oil in the pot, the amount of oil should be more and more, and the shrimp with more oil are more delicious, but how much oil you put depends on your mood.

2.After the oil is hot, pour the spices in, stir-fry over low heat to make it fragrant, then add ginger slices and garlic and stir-fry until the garlic is golden, add bean paste and stir-fry the red oil.

3.Pour in the processed crayfish and stir well, add beer, salt, sweet noodle sauce, vinegar, five-spice powder and sugar, bring to a boil over high heat, turn to medium-low heat, cover the pot and simmer for about 15 minutes.

4.Open the lid and turn to high heat to reduce the juice, don't collect the juice too dry, and let it wrap all over the surface of the crayfish.

Spicy crayfish can be directly added to some beer, and it will be even more delicious when beer is added to it.

The method of spicy crayfish is very simple, first buy the crayfish back and remove the shrimp line, and then leave the bottom oil in the pot and put the star anise garlic in the pot, and then cut some cucumber rice and fry it, put it in the crayfish and simmer for about 20 minutes.