The family version of spicy crayfish, the meat Q bomb is spicy and enjoyable, and the most complete tutorial for crayfish cleaning is attached

Today I will share with you a family version of the spicy crayfish method, the ingredients are very common, but the taste is not worse than the outside, the point is that it is more economical than eating outside, the cost of a plate of lobster at home is about 30 yuan, and it will cost hundreds of yuan at every turn, and it is more clean and hygienic to make yourself, children can also try it, and friends who like it can try it!

【Raw materials】crayfish, liquor, salt, white vinegar, baking soda, ginger, millet spicy, garlic, green chili, dried chili, beer, shallots, coriander;

【Preparation of spicy crayfish】

1. The protagonist of spicy crayfish, crayfish, appears first, here is 2 catties of crayfish, before stir-frying, the crayfish needs to be processed first, and the processing is divided into 2 steps, cleaning and processing;

2. To clean crayfish, you must first prepare a 4-piece set, liquor, salt, white vinegar and baking soda, these 4 ingredients are indispensable, salt can make crayfish spit out sediment and dirty things, white vinegar softens stains, baking soda decontamination, liquor sterilization and odor removal, so this 4-piece set can not only remove impurities on crayfish, but also have a sterilization effect, which is the most common and easiest way to deal with crayfish at home;

3. Pour the prepared 4-piece set into the crayfish, add an appropriate amount of water, stir evenly, cover a container on top to avoid the crayfish from escaping, and set aside to soak for half an hour;

4. When soaking crayfish, prepare the ingredients to be used for spicy crayfish, a quarter of the hot pot base, because there are not many crayfish, ginger, millet spicy, garlic, green chili, dried chili, beer, shallots and coriander;

5. After half an hour, you will find that the water is very turbid, which is that all the dirt on the crayfish has fallen off, and then scrub it again with a brush, and then put it under the flowing water and rinse it repeatedly until the water is clear;

6. After cleaning, start to process the crayfish, cut the shrimp head with an oblique knife at 45 degrees, pick out the shrimp stomach inside, and then grab the shrimp feet of the crayfish, pull it hard, and the whole shrimp gills will be pulled out, the shrimp gills are used for shrimp breathing and filtration, which are very dirty and must be removed;

7. Finally, rotate the shrimp tail in the middle, pull out the shrimp line, in order to ensure that the meat quality of the crayfish is Q bomb, you can first process the shrimp gills and shrimp head, and then remove the shrimp line, clean the shrimp line after removing the shrimp line, and immediately fry or stir-fry it, so that the crayfish meat is still delicate;

8. After all the crayfish are processed, boil the pot, add cooking oil to the pot, the oil temperature is 7 into the heat, and put in the crayfish, this step can choose to go through the oil, or you can stir-fry with less oil, the only point is that the fire should be large, so that the meat quality of the crayfish will be Q bomb, and the crayfish will change color quickly out of the pot, otherwise the meat will become old, and the color will change out of the pot for later use;

9. Add a little cooking oil to the pot, add ginger, garlic, millet spicy and hot pot base, stir-fry to make the fragrance, and fry the base, add crayfish, stir-fry evenly, add dry chili, a can of beer and an appropriate amount of water, and cover the crayfish;

10. Start seasoning, add a little light soy sauce, oyster sauce and sugar to enhance freshness, the hot pot base is salty, salt can be left unput first, boil over high heat, simmer for 6-8 minutes on medium heat, cook all the crayfish, and cook it for not too long to avoid the meat becoming old;

11. Sprinkle green peppers before cooking, stir evenly out of the pot, and then sprinkle an appropriate amount of green onions and coriander to garnish, and the spicy crayfish is completed;

12. Get a can of beer, or your favorite drink, with spicy crayfish, meat Q bomb, spicy and delicious, very enjoyable;

Summary of the practice of spicy crayfish:

1. The processing method of crayfish is very comprehensive, which is suitable for all kinds of crayfish practices;

2. If you like to eat spicy, you can put a little more chili, which is spicy and more enjoyable to eat;