Health benefits
Crayfish: delay aging, antioxidant, anti-cancer and prevent cancer
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Ingredients
Crayfish ( 1500g ) | Salt ( appropriate amount ) |
Oil (appropriate amount) | Panthoxylum bungeanum (appropriate amount ) |
Cooking wine ( appropriate amount ) | Onions ( 100 grams ) |
Beer ( a bottle ) | Onions ( a ) |
Green peppers ( 200 Grams ) | Dried red chili pepper ( 100 grams ) |
Spicy sauce ( a bag ) | Ginger, garlic ( appropriate amount ) |
How to make spicy crayfish
1.Picture of finished product
2. Remove the heads and black lines of fresh crayfish and clean them.
3. Add cooking wine and ginger slices and marinate to remove the smell.
4. Prepare the ingredients needed to make crayfish.
5.Cut the onions, ginger, garlic, peppers and onions and set aside.
6.Put a little more oil in the pot and heat it up.
7. Add the crayfish and stir-fry for five minutes.
8. After frying the crayfish, put it in the pot and heat it up again.Saute red dried chili pepper and ginger and garlic until fragrant.
9. Add the spicy sauce and Sichuan peppercorns and stir-fry until fragrant.
10.Put in onions
11. Stir-fry for two minutes until the crayfish is added.
12. The crayfish is fried at the beginning and does not need to be fried more.Add beer.Just cover the crayfish.
13. Cover and simmer for about ten minutes.
14.The time is almost up.Add the green chili pepper and stir-fry for two minutes.
15.Finally add the onions and stir-fry some garlic.Stir-fry for two minutes until the onions are fragrant.Turn off the heat and add some salt to taste.
16.Delicious crayfish
17.It’s ready
18.It tastes delicious! I am the farthest star in the sky.I cook delicious food with my heart.Everyone is welcome to share delicious food with me.
Tips
1.The crayfish must be cleaned, remove the heads and threads, and scrub the pliers with a brush.
2.First fry the crayfish in oil to remove the fishy smell.
3.Beer and onions are both used for freshness.
3.Don’t put the green chili pepper too early.If it is cooked for a long time, the color will become stale.Put it in five or six minutes before taking it out of the pot to get the spiciness of the chili pepper and the beautiful color.
4.Add the onion and garlic two minutes before starting the pot to taste better.Add the garlic twice to better evaporate the aroma of the garlic.
5.There must be some soup in the crayfish.The mixed crayfish tastes great.The remaining soup can be used to dip the noodles and it will not be wasted.
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