1. Cleaning: Wash the crayfish bought in the market with clear water several times, hold the crayfish's back, put it under the faucet, and scrub the crayfish's surface with a small brush (no toothbrush is needed). (Shrimp belly and the place where lobster tongs turn are the easiest to get dirty. )
2. Catch the crayfish first and cut it from the shell of the shrimp head 1/2 or so. Be careful not to cut directly. If you want to break it, pull it out, and bring out the sand sac on the shrimp head, which is black. Pay attention to keep the shrimp yellow. After removing the sand sac, only the shrimp yellow is left, which is clean and delicious. Finally, cut from the pulled tail to the head, one for good taste and the other for peeling when eating.
3. Pick the shrimp line. Shrimp has three tail fins on its tail. Hold the middle one, twist it and pull it, and the intestines will come out.
After the above cleaning steps are completed, the materials will be prepared. Since it is a common practice, of course, the materials used are always available at home, such as garlic, ginger slices, dried peppers, scallion and pepper. However, the most important thing is the bottom material of hot pot, and Qiaotou hot pot is recommended. After seeing everyone's recommendation in Zhihu, a classmate went to Chongqing on business and bought it. There should be more than 20 crayfish sold in the supermarket.
Heat the pot from the fire, put the oil in, and heat it to eight minutes. Add the chafing dish bottom material, ginger (sliced), garlic (pressed), dried red pepper and pepper, and stir-fry until fragrant! Stir-fry the shrimp in a pot, pour in cooking wine and light soy sauce, and continue to stir-fry. Add shrimp and stir-fry until it changes color. Stir-fry the shrimp until it changes color, add a few pieces of rock sugar, add water (beer can also be put), cover the pot, and simmer slowly. In the process of stewing, remember to open the lid and stew for a few minutes to make the shrimp more tasty. When the soup is almost dry, remove the lid and continue to stir fry for a while until the soup is dry!
The above is the practice of spicy crayfish.