How to make cold noodles with braised crayfish

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to cold noodles with braised crayfish. We will cook it ourselves in the future.

1. Clean the crayfish: Brush each crayfish clean with a brush, cut the shells on both sides of the shrimp into crescent shapes and dig them out, cut the gills and claws inside, rinse them with salt, then cut off the lobster's head a little, dig out the dirt on the head, rinse it with running water, and put it in a basket to drain.

2. Wash the cold noodles with cold water and cut into small strips. Cut the accompanying roasted bran into small strips. Peel and wash the cucumber, remove the pulp and cut into strips.

3. Heat a lot of oil in a wok, add onions, ginger, peppercorns, garlic cloves, and dried chilies, fry until fragrant, then pour in the crayfish and stir-fry (leave some chopped onions and garlic for later use). Add dark soy sauce to color, then spray in rice wine. Add hot water until the upper half of the lobster is on high heat. After the lobster boils, turn to low heat for about 20 minutes, add a little salt and sugar, and sprinkle with onions and chopped garlic.

4. Pour the lobster sauce into the bowl with the cold skin and cucumber. Use chopsticks to shake the cold skin and cucumber shreds and mix with the shrimp sauce before eating.

Small gatherings happen frequently in life, but have you never shown them? You will definitely not be happy like this. So with the detailed recipe of cold noodles with braised crayfish, you can show off your cooking skills and be the most versatile version of yourself.