In the hot summer, friends of the 3rd and 5th generation will eat a plate of spicy crawfish together on the street, not to mention how much they enjoy it. It's delicious to match it with iced beer. But the cleanness of crawfish on the street can't be guaranteed. In fact, spicy crawfish can be made at home!
To make lobster (scientific name: crayfish, crayfish in the North) dry red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, onion, cilantro.
Production process
1. Put the lobster in clear water for at least one or two days, and let the lobster spit out the mud in the body. Clean the lobster with an abandoned toothbrush, especially the joint between the head and the body, which is very dirty;
If necessary, consider removing the lobster's head and making a cut on the back of the lobster's tail to remove the black line.
2. Put the oil in the pan, heat the oil and put the shrimp in the oil. At this time, do not put salt. When the surface of the shrimp is red, quickly pull it up for use and start the pan;
3. Put a proper amount of vegetable oil in the pot, put garlic and ginger into the oil pot, stir fry the fragrance with medium heat, then put shrimp, star anise and cinnamon into the pot, add some water and cook with high heat
4. After boiling for 3 minutes, pour the prepared red pepper, refined salt, soy sauce, vinegar and other seasonings into the water properly, and keep it stuffy for a while;
5. Turn to medium heat, put a proper amount of cooking wine, add water to half of the main ingredients, cover the pot cover, heat for 10 minutes, when the water boils into thick juice, add onion flowers to the pot and serve. If you like spicy food, you can add spicy sauce with Douchi properly, which is more spicy and full-bodied!