Health benefits
Crayfish: delay aging, antioxidant, anti-cancer and prevent cancer
Zanthoxylum bungeanum: maintain skin and mucous membrane health, maintain skin and mucous membrane health
Cinnamon: warm
Ingredients
Crayfish ( 1000G ) | Panthoxylum bungeanum (A small amount) |
Pepper pepper ( A large amount ) | Chili pepper ( A lot ) |
Geranium leaves ( A small amount ) | Garlic ( Fifteen cloves ) |
Fragrant fruit ( two ) | Grass Fruit ( Two ) |
Cumin ( a small amount ) | Fragrant Hot sauce ( Two tablespoons ) |
Beer ( 600G ) | Cooking wine ( a small amount ) |
Thirteen Incense ( A small amount ) | Ginger (a small amount) |
Cinnamon ( two small connections ) | Dahurian ( 三四piece ) |
White sugar ( One tablespoon ) | Onions ( One ) |
Chili pepper ( a small amount ) |
How to make spicy crayfish
1.Fresh crayfish scrub
2. Remove the lower head of the crayfish, remove the black part of the head, remove the shrimp lines, rinse several times with clean water, control the water and set aside.
3. Put the rapeseed oil in the pot on high heat.When the oil temperature reaches 60% heat, put it in Fry the crayfish for three to five minutes, remove and control the oil and set aside.
4. Heat up the pot, add an appropriate amount of rapeseed oil, add onion, ginger and garlic.Stir-fry the other ingredients over low heat while adding the spicy sauce.Add the crayfish and continue to stir-fry.Add beer.If the beer fails to penetrate the shrimp body, continue to add less water.
5. Add thirteen incense to the pot, less than cooking wine, season with salt and bring to a boil.Put the lid on the pot over high heat and let it sit for 15 to 25 minutes.Then add the sugar and stir-fry until the juice is reduced.
6. Remove from the pot, put on a plate and add coriander and sugar.
Tips
The ingredients must be washed and then drained.After frying, the aroma will easily come out.Friends who like spicy food can add more chili peppers and peppercorns.
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