How to make spicy crayfish tails

Nowadays, many friends like to show off their food in the circle of friends. There are many attractive foods, such as spicy crayfish tails. This dish not only looks very appetizing, but also can bring many benefits to the body. The crayfish sold in supermarkets are not only frozen, but also fresh. The price difference between the two is a bit big, so what are the methods of spicy crayfish tails?

First, what are the methods of making spicy crayfish tails ? Ingredients: cooking oil (rapeseed oil preferred), crayfish tails, oyster sauce, seafood soy sauce, dried chili peppers, Sichuan peppercorns, bean paste, cooking wine, chicken essence, salt, chili oil, onions, ginger, and garlic. Bring the water to a boil, pour in the shrimp tails (it is recommended to buy frozen ones, which can be cleaned by just rinsing with water), cook for 1-2 minutes, remove and set aside. Heat oil in a pan (crayfish fried in rapeseed oil are the most fragrant, the chef told me this), add dried chili segments and Sichuan peppercorns, and stir-fry over low heat until fragrant. Add a small spoonful of bean paste (the one produced in Pi County has the best flavor, and most people also use the hot pot base with red oil), and continue to stir-fry over low heat to produce red oil. Use a small spoonful of each of seafood soy sauce, oyster sauce (for flavor), and cooking wine (for aroma). The first two condiments are quite salty, so be careful when using them and control the amount. Add onions, ginger and garlic and stir-fry until fragrant. These ingredients are indispensable for any shrimp dishes. Buy them first when you go to the market in case you forget. Then pour in an appropriate amount of water. After the soup boils, pour the blanched crayfish tails into the pot. This method makes the food more flavorful than dry-roasting, and the juice produced is especially delicious. After the soup boils again, you can start seasoning it by adding a little salt and chicken essence. Taste the soup to see if it is salty enough. Personally, I feel that it tastes better when it is saltier. Cook over high heat until the sauce thickens, drizzle in a spoonful of chili oil and serve.

Second, thaw the frozen crayfish tails and wash them. This thing is cooked, so if you are not sure, you can blanch it in boiling water. Prepare the seasoning. Slice the green onion, ginger and garlic, a bag of spicy mushroom sauce and a handful of sesame seeds. Heat oil in a pan, add onion, ginger, garlic and dried chili and stir-fry until fragrant. Pour the lobster tails in and fry until dry, then pour in half a bag of spicy mushroom sauce and continue to stir-fry. It would be better if you add a little vinegar when serving.

What are the methods for making spicy crayfish tails ? First, marinate the crayfish in cooking wine for 10 minutes. Prepare the seasoning with a ratio of 2:1 between black pepper and white pepper, a spoonful of starch, appropriate amount of salt, appropriate amount of chili powder, add half a bowl of water and boil it, add appropriate amount of light soy sauce, appropriate amount of fish sauce, and a small spoonful of dark soy sauce for coloring, and set aside. Add the prepared seasoning, stir-fry and serve.