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Spicy garlic flavored crayfish
The correct way to open up summerOf course, we'll have a plate of crayfishA shiny and hot crayfishSpicy and delicious, with tender and plump meatOne bite at a time is enough to satisfy oneselfWhen going to shrimp lineGrasp the middle part of the shrimp tailSlight rotationYou can pull out the shrimp line
Step 1 . After washing the crayfish, soak them in a little oil, a teaspoon of salt, and a bowl of water for 15-20 minutes to allow the crayfish to spit out dirt from their gills.
Step 2 . After 20 minutes, rinse with water to remove the shrimp line. Use a brush to clean the abdomen and tail of the crayfish again.
Step 3 . Cut ginger, garlic, Sichuan peppercorns, and scallions into coarse grains.
Step 4 . Prepare the spices (two star anises, 2 grams of Sichuan peppercorns, three cardamom, 1 gram of pepper, and two grass fruits) and lightly pat the grass fruits with the back of a knife to release the fragrance during cooking.
Step 5 . Fry the crayfish in cold oil until the shell turns red and shiny, then remove and set aside.
Step 6 . Stir fry ginger, garlic, and chili in a hot oil pan twice, then add the remaining spices and crayfish to the pan.
Step 7 . Add three teaspoons of Donggu cooking wine, one teaspoon of Donggu Yipin fresh chicken essence, water over crayfish, and then add one teaspoon of Donggu premium oyster sauce, one teaspoon of white sugar, two teaspoons of salt, and one teaspoon of Donggu Xiangge spicy sauce.
Step 8 . After simmering for 20 minutes, add a little cornstarch and remove the sauce from the pot.
Step 9 . After setting up the plate, add minced garlic and pour hot oil to stimulate the garlic aroma. A dish of spicy garlic and crayfish is ready.
Step 10 . The chef used Donggu Yipin Fresh Chicken Essence during the cooking process, which is particularly suitable for making crayfish. It has a delicious taste and I still want to eat it.
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