Spicy crayfish
- 1 First process the crayfish, buy the crayfish in water for 1 hour, drop a few drops of sesame oil into the water, which can help the crayfish spit out the dirt in the intestines.
- 2 After the resting crayfish wash three more water, as far as possible to wash off the stains on the surface of the crayfish, and then put into the container, while adding white wine to soak for half an hour, of course, the crayfish at this time is still alive, which is also conducive to crayfish from the inside out sterilization and fishy. When soaking the crayfish, we can prepare the accessories, cut the green onion into large pieces, cut the ginger into large pieces, and crush the garlic.
- 3 soaked crayfish we can carry out the next step of processing, first with a toothbrush to brush clean the head and abdomen of the crayfish, after all, the living environment of the crayfish is not so optimistic, clean treatment is still necessary, to prevent being injured by the crayfish, it is recommended to wear gloves to operate.
- 4 Then it is to remove the sand glands in the shrimp head, and the front half of the head of the crayfish can be removed by cutting off with scissors, and the exposed yellow part is the shrimp yellow.
- 5 Below is the removal of the shrimp line, the method is very simple, the crayfish tail is divided into three lobes, pinch the middle lobe left and right to pull a pull and then pull out can be pulled out together with the shrimp line.
- 6 After the treatment of the crayfish can be washed twice by water, drained and set aside. Light the hot pot, then add the appropriate amount of cooking oil, add onion, ginger and garlic to stir-fry at the same time as the cold oil, at this time adjust to a low heat, avoid the paste pot, and then add dried peppers, peppercorns, fragrant leaves, grass and fruits together to stir-fry, until the aroma comes out, put in the crayfish and stir-fry on high heat.
- 7 After the crayfish change color, add a small amount of water, hot pot base, white wine, sugar, appropriate amount of salt (pay attention not to too much, the hot pot base has a salty taste), and then bring to a low heat and simmer for 15 minutes.
- 8 Before leaving the pot, turn on high heat and collect the juice slightly, and the spicy crayfish with full color and flavor can be served.
Spicy pot
- 1 Prepare a variety of vegetables
- 2 Cut and prepare, hot water and cook
- 3 Prepare the seasonings
- 4 Various spices mixed to set aside
- 5 Sauté the pork belly, then add the vegetable seasoning
- 6 out of the pot
Spicy shredded chicken
- 1 Put the chicken thighs in the pot, add water, shallots, tangerine peel, shiitake mushrooms, cook and take out, tear into shredded chicken
- 20,000 soy sauce Salt monosodium glutamate Sugar oil Pepper peanuts peppercorns Garlic head and so on into the pot Out of the pot to enlarge the green onion section put and fry a few times. 1 tablespoon of salt 1/2 tbsp msG 1/2 tbsp sugar
- 3 Pour the chicken shreds you just made and put sesame oil and soy sauce. The dish was delicious
Tips
Chicken thighs should be stewed to taste. Put the green onions in a pot
Home-cooked spicy tofu
- 1 Ingredients: Tofu Lean Pepper Grains Starch Dried Red Pepper Watercress Sauce Ginger Powder Shallot Pepper Pepper Chicken Essence Salt
- 2 tofu diced
- 3 Add tofu to boiling water and salt to blanch
- 4 shallots washed and chopped, dried red peppers soaked in cool water, chopped, lean meat cut into small cubes, marinated in starch salt sesame oil for a while
- 5 pot pour oil into the heat of 70%, put the peppercorns into the oil, fry out the aroma, fish out,
- 6 times the watercress sauce dried red peppers are sautéed to bring out the aroma
- 7 Add the diced lean meat and stir-fry
- 8 Add tofu
- 9 Stir-fry evenly,
- 10 add chicken essence ginger powder and fry well, cook for 2-3 minutes
- 11 Season to add wet starch and sprinkle with pepper and chopped shallots