Crayfish is the most common seafood. The biggest feature of seafood is its rich nutrition, which makes it easy to be allergic. Therefore, many people who are allergic to seafood will never have a chance to eat enough. There are many ways to make lobster. Everyone chooses to make crayfish spicy when they make lobster. If you want lobster to be delicious, you must work hard on cooking. Here's how to make crayfish.

Method 1:

Add the washed crayfish and stir well.

Then pour in white wine, soy sauce and soy sauce, and add white sugar to stir-fry for fragrance.

After seeing the crayfish curl, pour 200ml of water to cover and stew for 8 minutes on medium heat. Finally, add some salt to taste and turn to high heat to dry the soup a little.

Method 2:

Lobster invades the bubble, wash the abdomen with toothbrush, and drain the water after washing.

Cut the onion, cut the garlic into pieces (garlic tastes better), and cut the dried pepper into pieces.

Add oil to the pan, saute minced garlic and dried Chili, add lobster and stir fry, add salt and stir fry. When the lobster turns red, add onion, add appropriate amount of soy sauce, stir-fry evenly, add water to the lobster, simmer for about 5 minutes on medium heat, add a little monosodium glutamate and coriander, stir-fry and take out.

Method 3:

Brush crayfish until the water in the plate is clear and there is no sewage. (Wash here six times)

After washing, take the one in the middle of the tail and turn it half a turn.

Pull out the shrimp line.

Pull out the head of the washed crayfish.

Dig out the shrimp yellow.

Throw these dirty things away. (Something next to the head)

Cut garlic into small pieces, and 20 grams of ginger into pieces for later use. Shred half an onion and slice 20 grams of ginger. If you like spicy food, you can add some millet spicy.

Add1000g oil to the pot, bring to a boil with high fire, add the processed crayfish, fry for 3 minutes with high fire, and then fry for 2 minutes with low fire. Take it out for later use.

Add another 30 grams of oil to the pot, pour in shredded onion and ginger slices, fry until golden brown, and take out.

Add minced garlic and Jiang Mo into the oil in the pan, stir-fry until fragrant. Add 20g of bean paste and stir well. Then add the processed shrimp yellow.

Stir-fry the shrimp, add water, and pour in 400 grams of beer. After the fire boils, pour in the fried crayfish.

Then seasoning: add 2 grams of salt, pepper 1 g, soy sauce 10 g, and thirteen spices. Turn down the fire and cook for ten minutes. Add proper amount of sugar and thirteen spices before eating. Crayfish is ready.