Spicy crayfish-You Are Foodie

By Poppy
28

Spicy crayfish

Summer is coming. Crayfish, with its unique charm, has conquered the general public like mahjong. You can't help it. It's said that crayfish eaten in a summer in Hunan can be piled into a Yuelu Mountain!But many foodie friends are worried about the hygiene of crayfish outside. Let's do it ourselves. It's really not difficult. It's clean and delicious. Let's move

Main Ingredients

Scallion, ginger and garlic appropriate amount
Crayfish 1000 g

Auxiliary Ingredients

salt A moderate amount of
oil appropriate amount
Oyster sauce appropriate amount
Raw appropriate amount
perilla frutescens crispa A moderate amount of
chinese cinnamon appropriate amount
coriander A moderate amount of
Star anise appropriate amount
Chopped pepper (2) tsp

There is no big bone soup. You can add water directly. Big bone soup will make the taste more deliciousWhen chopping pepper, you must use oil to make it fragrant.3. Put enough soup at a time, collect the juice to see the soup concentration, and do not dry it too much.

Step 1 . The crayfish is washed and ready for use. Dan Ye brushes with a toothbrush one by one, and the abdomen should be carefully brushed. This is the most fundamental difference between what is done at home and what is done outside

Step 2 . Preparation of ingredients

Step 3 . Boil pork ribs thick soup, wash the ribs, add water and heat for 20 minutes

Step 4 . Turn white and put it for use

Step 5 . Pour oil in the pot, a little more than usual

Step 6 . Saute shrimp roes in oil until bright red, remove and place aside for use

Step 7 . Pour oil again, add onions, ginger and garlic, chop peppers and burst into fragrance. In fact, the fragrance can make your mouth water at this time. Dan Ye still uses his own tea oil and chopped peppers. Tao Bao can find it

Step 8 . Add the cooked pork ribs soup

Step 9 . Pour in cooking wine, put salt, and continue to stir fry

Step 10 . Add the cooked pork ribs thick soup, no more than shrimp

Step 11 . Put all the cinnamon leaves of star anise into the pot, turn the fire to boiling, turn the fire down, cover the pot, and stuffy for 10 minutes

Step 12 . If you like perilla, put it in. If you don't like it, don't add it. Collect the juice (leave a little more juice) and you can come out of the pot

Step 13 . Sprinkle scallions and Hunan cuisine, wipe your saliva, and eat quickly

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