Homemade spicy spicy crayfish
The crayfish that I went out to eat looked very comfortable. A few people drank some night beer, and there were several large plates. It's just that it's a little hot to go out to eat, and it's troublesome to go back and forth. It's only comfortable if you can hide at home and blow the air conditioner / drink ice beer / eat crayfish. Lazy people have lazy ways. The crayfish made with concentrated hot pot seasoning tastes no worse than the outside. You can eat Bashi tepan.❶ the crayfish will be kept in honey water for 30-60 minutes after purchase (honey water means dropping threeorfive drops of honey in a basin of clear water), so that the crayfish can clean their intestines and stomach first.❷ clean the dirt on the belly of crayfish with an abandoned toothbrush. If you want to keep the head of the crayfish, you can cut off the tip of the head. If you want to save trouble, you can cut off the big head.
Step 1 . Remove the internal organs of lobster, wash it carefully, and shred ginger for standby;
Step 2 . First put shredded ginger into the pot to preheat and remove the earthy smell, and then add about 150g vegetable oil to fry ginger;
Step 3 . Put the lobster into the oil pan and stir fry until the lobster is red;
Step 4 . When the oil is hot, add 200g of Hongjiu hot pot seasoning and stir fry together until the seasoning is fried.
Step 5 . Pour 150g yellow rice wine into the pot, stir fry evenly, cover the pot, stew for 10-15 minutes, and then serve.
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