Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Crayfish tail ( 500g ) | Beer ( 1 jar ) |
Dried chili pepper ( appropriate amount ) | Panthoxylum bungeanum (appropriate amount) |
Hot pot base ( appropriate amount ) | Green onions (appropriate amount) |
Ginger ( Appropriate amount ) | Garlic ( Appropriate amount ) |
Cooking wine (appropriate amount) | Salt ( Adequate amount ) |
How to make spicy crayfish tail
1.Wash the crayfish tails and set aside
2. Prepare ingredients such as onions, ginger, garlic, dried chili peppers, Sichuan peppercorns, hot pot base, and a can of beer.
3. Put the shrimp tails in cold water, add ginger, garlic and cooking wine and blanch them to remove the smell.
4. Heat oil in a pot, add ginger and garlic when the oil temperature is 70% hot, and stir-fry until fragrant Then add the hot pot base ingredients.After the hot pot base ingredients are stir-fried, add the crayfish tails and stir-fry for a few times.Add chili and Sichuan peppercorns and stir-fry until fragrant.
5. After the aroma is released, pour in the prepared can of beer and add an appropriate amount of salt., cook over high heat for 8-9 minutes.
6.After the beer is cooked, a spicy and delicious crayfish tail is served.It’s a pot~ Paired with a can of beer, it’s like the gods won’t change it~
Tips
number1: Crayfish tails must be blanched to remove the smell
number2: You can use water or beer to cook crayfish tails, but it is best to use Beer, beer can better remove the earthy smell of crayfish.
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