In the hot summer, there is nothing more pleasant than a bottle of beer, a spicy crayfish night! This May and June is the season for crayfish listing. Although crayfish don't know when to enter our table, crayfish is undoubtedly the most popular food. It is also one of the most successful single-piece dishes, even more attractive than the pickled fish. There is a crayfish in the place where there is a food street. Don’t look at a small lobster, but cook a spicy crayfish, garlic crayfish, thirteen crayfish, chilled crayfish and other explosive nets. Red food. The mouth-watering and addictive!
material:
Crayfish 1500g, garlic 30g, dried onion 30g, ginger 20g, pepper 5g, chili dry amount, octagonal 2, fragrant leaves 4, cinnamon 1 small, beer 1 bottle, spicy sauce 100g 5 grams of salt, 5 grams of chicken essence, 20 grams of oyster sauce, 100 ml of rapeseed oil.
Detailed production:
- Wash the crayfish with clean mud, cut the lobster head with scissors, and pull out the sling on the back of the lobster. After cleaning, put it into the dish, then pour 20 grams of white wine, 5 grams of salt, 20 grams of ginger juice and mix and marinate for 5 minutes for use:
- When the hot oil in the pan is 60%, pour the marinated crayfish. After frying for 1 minute, after the crayfish is shaped, remove the oil control for use:
- Put the hot pot in the pan, add the garlic, dry shallots and ginger slices and stir-fry. Add the fried crayfish and add the spices to stir fry. Then add the spicy sauce and saute it, pour in the beer, and boil over the fire. Change the small fire and cover the lid for 10 minutes. Season with salt, chicken powder and oyster sauce. After simmering for 5 minutes, slowly drain the juice to the pan:
