How to make fragrant original crayfish

Delicious food not only increases people's appetite, but also makes a person feel better. A good mood will make our body and mind healthier and healthier. So, you have enough reasons to convince yourself to learn how to cook. Now, I will introduce you to the method of cooking the original flavor of crayfish.

1. Cut off the two large claws and the small claw of the crayfish.

2. Gently rinse the shell and remove the mud intestine.

3. Gently peel off the shell on the head and you can see the off-white gills.

4. Rinse with thin water while scraping the cheeks on both sides.

5. Use scissors to cut at this position.

6. Don’t cut all the way through with one cut. Leave about 1/5 of the way open. At this time, flip the scissors and you can easily take out the "bag of poop" in the shrimp head.

7. Use your fingernails to block it to prevent the "shrimp roe" from being taken out.

8. Use scissors to cut a hole in the shrimp shell on the back to make it easier to flavor.

9. Finally, cut off the mouth part with a V-shaped scissors.

10. It should look like this after cleaning. Finally, rinse it gently with running water. Remember to be gentle, otherwise the "shrimp roe" will be washed away. At this time, you can also sprinkle some dry starch on the shrimp roe to prevent it from falling off, but I suggest not to sprinkle dry starch. At the end, there will be a layer of shrimp oil in the thick soup, which is especially delicious when mixed with rice.

11. You can keep the larger pliers. It is recommended to process them like this so that they can absorb flavor more easily.

12. Add crushed garlic and ginger slices into hot oil and sauté until fragrant.

13. Add the crayfish and stir-fry for a while.

14. Pour in cooking wine ~ It is recommended to add more to remove the fishy smell.

15. Add a spoonful of balsamic vinegar to remove the fishy smell.

16. Add three tablespoons of sugar and a small amount of salt. If you don’t like sweetness, just add a little to enhance the flavor.

17. A spoonful of hot sauce~~~The slightly spicy feeling also enhances the flavor.

18. Add a lot of garlic cloves and cook until they are soft and sticky, and there is almost no garlic smell. It is very fragrant, sticky, sweet and delicious.

19. Add water and cover the lid. Do not add water to the same level as the lobster, add water slightly lower. Simmer on low heat for 20 minutes.

20. Cook over high heat until the sauce thickens. The thickness of the soup can be determined according to your personal preference.

21. Very simple ingredient diagram.

What do you think? The steps for making the rich and fragrant original crayfish that I will introduce to you today are simple and easy to follow. If you are interested, come and try it.