Summer is coming, the sweltering season in the south opens, many people will feel that they do not know what to eat, especially the young people who are busy with work, the mouth always feels a faint tasteless, the crayfish of this season is the time when the meat is full, eating outside and feeling unhygienic, at this time to a spicy and spicy crayfish is just right. A few days ago, a few people gathered at my friend's house and ate a clean ten pounds, and I did my own clean and hygienic and thief had a sense of accomplishment, and today I shared my practice with you.
1. Wash the crayfish
Crayfish to the head of the hard shell, the inside of the two sides of the soft cheeks removed, this inside is very dirty, if you do not like the taste, directly to the head to leave the tail, remember to remove the tail of the sand line, is the tail of the five pieces of the top piece, clockwise twist half a circle to pull out, all packed up after brushing the lobster's belly with a small brush, and then wash after draining and put a little salt code to taste, half an hour or so, and finally clean the water to wash and drain and spare.
2. Prepare the excipients
Mix the spices in an appropriate amount, depending on the weight of the crayfish, and put half more than the usual stew; Green and red millet pepper, depending on the spiciness of their own, two peeled cucumbers cut into strips, two bell peppers cut into thick strips.
3. Cooking
Put oil in the pot, the oil temperature is 70% hot put the crayfish under the pan frying, 20 seconds can be fished out of the control oil (can be divided into several times under the pan frying, so that the family can save a little oil, after the first fishing out, you need to let the oil temperature rise a little and then fry the next pot).
Leave the bottom oil in the pot, you can leave a little more, add garlic cloves, green peppercorns (or dried peppercorns), spices, half of the millet peppers, fry until slightly yellow, add crayfish, add a little soy sauce, two spoonfuls of salt, stir-fry and pour a bottle of beer to add water just touch the ingredients.
Cook on high heat, taste the taste of the soup base when the water in the pot evaporates, add a little salt, add cucumbers, bell peppers and half of the millet peppers, cover and other cucumbers to soften, put a little sugar, oil to improve the taste, and finally put on the green onion.
A pot of spicy and fragrant crayfish is out of the pot, and it is beautiful with friends and family!