Health benefits
Zanthoxylum bungeanum: dehumidification, dehumidification
White sugar: low protein
Ingredients
Fresh crayfish ( 500g ) | Cold boiled water ( A small bowl ) |
Dried chili pepper ( 8 roots ) | Cooking wine ( 1 tablespoon ) |
Zanthoxylum bungeanum ( A handful ) | |
Chopped pepper sauce ( 1 spoon ) | Vegetables Seed oil ( appropriate amount ) |
Pepper pepper ( A handful ) | Pixian Doubanjiang ( 1 spoon ) |
White sugar ( appropriate amount ) | Zi Jiang ( 20g ) |
Pickled cabbage ( 20g ) | Hot pepper ( 50g ) |
Sichuan Spicy How to make crayfish
1.Crayfish scrubbing Cleanly remove the head and tail, and remove the intestines
2.Prepare the ingredients
3.Cut the pepper into sections, slice the ginger, crush the garlic, and set aside
4.Heat the pot and put more oil than for cooking
5. Add the prepared shrimp, stir-fry for 10 minutes, and serve out
6.Add bean paste, chopped pepper sauce, and stir-fry over low heat
7.Add crayfish, Sichuan peppercorns, dried chili peppers and stir-fry until fragrant
8.Add ginger, pepper, garlic cloves and sauerkraut, and stir-fry until the flavor develops
9.Add cooking wine, white sugar and cold boiled water, boil for 10 minutes, drain away the water, and put on a plate
Tips
1.Wash the crayfish with a toothbrush.2.Sichuan peppercorns are number than Sichuan peppercorns.If you can’t eat numbness, you don’t need to add them.Old ginger can be used instead of young ginger.3.Doubanjiang, chopped chili sauce, and dried chili peppers have different spiciness, making the dishes more spicy.4.Add cold water and cook for 10 minutes to better cook the flavor.5.Pickled cabbage and sauces all have salty taste.No need to add more.Add salt
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