The practice of spicy crayfish

When summer arrives, many people love to eat spicy crayfish. So how did the spicy crayfish come from?

Material preparation process:

1. Brush the lobster body under the faucet one by one with a clean little toothbrush (to pinch its back so as not to be clamped);

2. Cut off the fork with a big scissors and soak it in water.

3. Two pieces of ginger are peeled and cut into ginger (cut the slices first, and then change ginger to complete). Each piece of ginger is about 50mm square;

4. Two green onions cut diced green onions (in the same way as above);

5. Peel two garlic, garlic to the roots, crushed with a knife back;

6. The dried chili peppers are cut into filaments with scissors (still available in a "good-tasting" sachet of dried peppers);

7. A small bag of pepper;

8. A small bowl of salad oil (about 250ml);

9. Cooking wine, soy sauce, vinegar, salt, white sugar, white pepper, salt and pepper, chicken

Start the fire:

1. Add a small bowl of salad oil to the wok and open a low heat to slow-dry the dried chili pepper and pepper;

2. Instead of waiting for the pepper to turn black, pour the ginger, diced green onion and minced garlic into the wok and stir fry;

3. Add sugar and salt after flavoring; (because shrimp shell is thick and hard, it is not tasty, it is recommended to put more salt than usual)

4. Change the fire and pour the shrimp into the water. Due to the hot taste of the shrimp at this time, they will crawl out. So please note: After this, you must hold the lid in the left hand and spatula in the right hand to prevent the situation from being controlled.

5. Pour the appropriate amount of cooking wine into the inner wall of the ring pan and stir fry for a few times.

6. Pour about two teaspoons soy sauce, and a small amount of vinegar, stir fry a few times;

Fried process:

1. The shrimp at this time is basically changed from deep red to bright red, and it is slowly becoming tasty, so it is necessary to continuously stir fry; (Recommended range hood and exhaust fan to open to the maximum, this does not rule out the cook will be smoked snot tears Face flow, so we must prepare a wet towel at the same time)

2 can be in the stir-fry 5-10 minutes after the change in the small fire, and add the right amount of white pepper, salt and pepper and chicken;

3. If you are not sure sweet and salty, you can try one at a time and do the final adjustment before the pan; (Note: do not taste a lot or only a lot of people have to taste one, remember to remember! To avoid the emergence of small Lobsters only have events that the shell pliers could not find)

4. Please do not add water at any time throughout the entire process.