What are the methods of spicy shrimp tail

Many people love seafood, and they like crayfish even more. Crayfish has a high protein content, which is between 16% and 20%, while its fat content is less than 0.02%. Crayfish can also be used as a medicinal ingredient to relieve cough and reduce phlegm. There are many ways to cook it, among which stir-frying is the most recommended. So, what are the methods of making spicy shrimp tails?

First, what are the methods of stir-fried shrimp tails with spicy sauce ? Wash fresh shrimp tails twice with clean water, remove the shrimp roe and wash them (the shrimp roe is not clean and is usually washed away). After washing, soak them in clean water with two spoons of salt for about half an hour. Take out the shrimp tails after soaking, pour in cooking wine and soak for ten minutes, mainly to remove the fishy smell. While soaking the shrimp tails, you can prepare the necessary ingredients, garlic sprouts, garlic (more), chili according to personal taste, rock sugar, chopped green onion, shredded ginger, heat up a pan with oil and add peppercorns, stir-fry for one minute, then add chili, garlic, shredded ginger, and chopped green onion to stir-fry, add a spoonful of bean paste and stir-fry until oil comes out, pour in the shrimp tails and stir-fry, stir-fry for a while, add two spoons of light soy sauce, an appropriate amount of cooking wine, add a bowl of water, half of the shrimp tail, add rock sugar, after the rock sugar melts, add garlic sprouts and stir-fry over high heat until the garlic sprouts are cooked, then it can be served. No salt was added throughout the process, the taste of bean paste and light soy sauce is enough, and you can add salt if you like it too strong.

Second, if the crayfish is raw, wash it and blanch it in water. Pour some cooking wine and pepper into the water. When the meat turns white, take it out. Pour oil into the pot and add peppercorns. If you like spicy flavor, you can add more. It also depends on the amount of shrimp tails you have. After the peppercorns start to foam, add more red dried chilies, and add chopped green onions, ginger, and garlic. Fry two pieces of rock sugar until fragrant, add a spoonful of bean paste and three spoonfuls of red 99 hot pot ingredients. Saute until fragrant and add water. After the water boils, pour in the shrimp tails, add 10g of light soy sauce at most, 20g of cooking wine, and simmer on low heat for more than 20 minutes. So the amount of water should be controlled by yourself. Cook until there is still a little water. Just turn off the heat. Serve and garnish with coriander.

What are the methods of cooking spicy shrimp tails ? It is best to brush the shrimp tails one by one with a small brush, so that they will be cleaner and set aside. Put the shrimp tails in hot water and blanch for 2-3 minutes, remove and drain the water for later use. This step is to better clean the dirt on the shrimp tails so that you can eat them with more peace of mind. Prepare an oil pan with the oil temperature not too high (it is best to turn to low heat), put in the scallion, ginger, garlic, chili segments, Sichuan peppercorns, Sichuan peppercorns, cinnamon, and bay leaves and stir-fry until fragrant (cinnamon and bay leaves can be omitted), then add the Pixian bean paste and continue stir-frying to produce red oil. Add the shrimp tails and appropriate amount of cooking wine and stir-fry quickly over high heat for half a minute. Pour in beer until the beer covers the shrimp tails. If you don’t have beer, you can use hot water and turn the heat to medium. If you like spicy food, you can add some chili segments or chili powder. Turn to medium heat and simmer for about 5 minutes until the soup is dried up (depending on the amount of soup). When the soup is almost dried up, you can add a little sugar to enhance the flavor.