How to make spicy braised crayfish?

Crayfish has now become a very popular food among people. In some countries, crayfish are very rampant because they have no natural enemies. If many people who like to eat crayfish go to that place, I'm afraid no matter how many crayfish there are, they will become extinct. The taste of crayfish is very good, especially the spicy crayfish. So, how to make spicy braised crayfish?

Materials

Material

Dosage

1000g crayfish

1 bag of dry pot sauce

1 bag marinade

2 pieces of ginger

1 green onion

A little white wine

A little pepper

practice

1. Crayfish, nothing else, must be scrubbed clean!

2. There are three pieces at the end of the crayfish's tail. Grab the middle piece, twist and pull, and the sand line will come out. If you want to eat shrimp brains, you can cut the front end of the shrimp head so that it is easier to taste.

3. Add oil, onion, ginger, peppercorns and crayfish to the pan and stir-fry together. I originally planned to add some white wine, but I couldn’t find it, so I poured in half a bottle of white wine. Of course, you don’t have to stir-fry. To make authentic braised crayfish, just put it in the pan and braise it.

4. Take it out and put it aside, drain the oil and put it back on. No need to show off like me, it's just a waste of time.

5. The main seasonings are dry pot sauce and marinade. You can choose your own brand. I just bought them at the supermarket.

6. Heat the remaining oil from stir-frying crayfish until the excess water is gone. Add the dry pan sauce and fry until fragrant. Add hot water and the marinade and cook over high heat.

7. Pour in the lobster, bring to a boil over high heat, then keep it simmering over low heat. Turn off the heat after about 30 minutes to allow the flavor to fully penetrate the lobster. Wait for the soup to cool completely.

8. Of course, braised eggs are also very good. Lobster and eggs can be braised together, but the eggs need to be boiled for 5 minutes first and then the eggshells need to be cracked. Eggs are not as easy to absorb flavor as lobsters, so it is recommended to soak the eggs for a longer period of time.

9. Put the eggs in the casserole, put the lobsters on top, filter out the residue in the marinade with a colander, pour it on the lobsters, heat it slightly over low heat, and the marinade will be fragrant. What are you waiting for? Let's eat~~