Spicy crayfish

When I visited the seafood wholesale market two days ago, I found that all the crayfish were very "plump". Early summer is the best time to eat crayfish. At this time, when the shrimp is yellow and full of fat meat, the delicious taste increases people's appetite. Even the three sections on the shrimp tongs are spring tooth snow muscles from beginning to end. Why don't you make people salivate? How can it be possible to go to a restaurant and eat a pot of shrimp without waiting in line for twoorthree hours? Forget it, I'd better buy crayfish to make it. It's not only hygienic, but also affordable. The key is that the taste is not bad. You can enjoy the fun of cooking and eat it.Today, I will introduce to you the way to eat crayfish that has conquered the appetite of thousands of diners ---- spicy crayfish. The dishes are bright red in color, the shrimp meat is tender and tasty, and the taste is spicy, fresh and thick. It makes people move their fingers. Another great advantage of eating at home is that looking at such a large amount, you don't need to talk about it that much. You don't need to wear disposable gloves. Just do it. What about wine?

Main Ingredients

• Crayfish 1500 g

Auxiliary Ingredients

• oil and salt appropriate amount
• White sugar appropriate amount
• The soy sauce A moderate amount of
• Douban sauce appropriate amount
• Red pepper appropriate amount
• Scallion, ginger, garlic appropriate amount
• Sichuan Pepper appropriate amount
• Fragrant leaves appropriate amount
• chinese cinnamon appropriate amount
• Octagonal shape appropriate amount
• Cooking wine appropriate amount

1. the crayfish must be handled carefully. Grasp the shrimp and let the belly of the crayfish face up, and wash the shrimp directly under the running water; Then put the crawfish face up, find the middle piece of shrimp tail, hold the tail and pull out the shrimp line inside; Drain the treated crayfish;2. heat the pot, put a large amount of oil (2 or 3 times as much as the usual cooking), put the processed crayfish in it and stir dry the water; Generally, what is sold outside is fried, but in order to be healthier, you only need to add more oil to stir the crayfish out of water and put it out for standby;3. leave a little bottom oil in the pot, add bean paste, stir fry the red oil, then put all the seasonings into it, stir fry until fragrant, add an appropriate amount of water or beer and cook for a while; Add the treated crayfish and cook it for about 20 minutes (mainly the amount of shrimp). When it is about eight or nine years old, turn it on a low heat to collect the juice, add salt and sugar and stir fry to taste;4. when leaving a little juice, turn off the fire and soak it for a while to make it more delicious by inhaling the soup; Then put the crayfish in the pot.