Press "Enter" to skip to content

[Dried Crayfish]_Dried Crayfish _How to Make_Methods Daquan

[Dried Crayfish]_Dried Crayfish _How to Make_Methods Daquan

There are many methods of crayfish in general, the more common is the garlic crayfish with open back crayfish, and the steamed crayfish is more popular. Now a common dried crayfish, the meat will become tender, butThere is a clear fragrance of dried lentils. When you make them, you must prepare live shrimp to eat them, and the taste will be better.

Features of the recipe: The dried crayfish is a home-cooked dish full of fragrant flavors. The entrance is spicy and the fleshy flesh is very delicious.

Production step 1, prepare all materials.

2. Live shrimp is raised in clear water, plus one or two spoons of honey, it will spit out dirt for a few hours, remove the shrimp head and large pliers, put the shrimp head aside, remove the black tendons at the tail, and wash them clean.

3. After draining the water, marinate the shrimp tails with onion ginger wine salted chicken white pepper powder for half an hour.

4. Drain after pickling and set aside.

5, a large bowl of dried chili is cut open for use.

6. Prepare ingredients: spring onion, ginger, minced garlic, peppercorns, allspice powder, cumin powder, pepper powder, coarse paprika powder, garlic powder, sugar and chicken essence.

7, first the drained crayfish tail, fry in a 50% oil pan for one minute; longer frying time can ensure full cooked sterilization.

8. Put another oil pan, put the rapeseed oil the best, cool in nature, can remove the spicy heat, and heat the fried peppercorn grains.

9, according to the order of fried ginger powder, minced garlic, and finally the onion stir-fry.

10. Put in a large bowl of dried chili segments.

11. Then put a handful of salt.

12, then put in the fried crayfish and stir fry, open the fire and simmer, until the shrimp shell has a crispy feeling.

13, sprinkle spiced powder, cumin powder, pepper powder, coarse paprika powder, garlic powder, sugar and chicken essence and stir fry.

14, after stir-fry, load the plate.