Among the four flavors, sweetness is the key, and hemp and spicy are the key. We know that people in Changsha, Hunan like spicy food very much. From the previous spicy flavor to the hot pot in Chongqing, and now to the popular spicy little seafood, it is not only deeply loved by Wuhan customers, but also has become a global specialty food, which is rarely mentioned. Let's take a look at the secret recipe of spicy little seafood.

First, the unique spicy little seafood spicy beef sauce secret recipe

1. Medium and spicy preparation;

Six-inch pepper 350g, Erjing pepper 350g, Fujian pepper king 350g, dried millet pepper 100g, dried green pepper 50g and kenaf pepper 50g.

Mixing all the above raw materials, cleaning, and drying for later use.

2. Medium-spicy preparation;

350g of six-inch pepper, 350g of Erjing pepper, 0/00g of dried millet pepper, 50g of dried green pepper and 50g of red sesame pepper.

Mixing all the above raw materials, cleaning, and drying for later use.

Production process;

500g of edible oil, Haitian oyster sauce 12kg, 400g of carved wine, salt 15g and 20g of chicken essence.

Add cooking oil to the pot, heat to 30%, add the cleaned ingredients (medium spicy or medium spicy), stir-fry until fragrant, add sesame oil, carved wine, salt and chicken essence, simmer evenly and bubble.

Second, spicy little seafood (with a unique secret recipe of spicy sauce).

raw material

Hairy crab, shrimp, scallop vermicelli, lotus root, lettuce, peanut, pepper, dried pepper, ginger, lush, spicy seasoning, bean paste, homemade Laoganma oil pepper, rice wine, salt, sugar and chicken essence (irrelevant).

The way of doing things

1. Cut the lotus root into hob pieces, boil it in boiling water for about 40 minutes, and then take it out, that is, control it with cold water.

2. After the hairy crabs are fished out, cut into pieces, sprinkle some water starch and immediately fry them in the pan until the color becomes light, and pick up the oil to control the water supply.

3. Shrimp and scallop vermicelli are also fried in the pot until slightly discolored, and oil control and hydration are picked up.

4. Stir-fry garlic and ginger in a hot pot, then add Pixian bean paste, pepper and pepper to interfere with spicy flavor, and simmer for about 10 to 15 minutes after it is very fragrant (I picked up pepper).

5. Stir-fry onions and peanuts, then stir-fry lotus roots, hairy crabs, shrimps and scallops, stir-fry rice wine, add lush, oily peppers, salt, sugar, chicken essence and other seasonings, sprinkle with lettuce pieces and stir-fry for a while.

Third, the method of spicy seafood juice

220g of Bajin Chili sauce, 75g of Zanthoxylum bungeanum oil, 35g of Zanthoxylum bungeanum oil, 220g of Bajin seafood soy sauce110g of sesame oil, 220g of chicken essence110g of sugar.

After the above seasonings are mixed and stirred evenly, they can become spicy seafood juice, which is spicy and sweet.