[anhui Cuisine]--spicy Crayfish

Name: [anhui Cuisine]--spicy Crayfish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 21 crayfish; Some Green garlic; Some garlic; Some Shallots; Some ginger; Some Chives; Some pepper; Some star anise; Some Sweet sauce; Some White wine; Some Soy sauce

by Mama Hao

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Nowadays, eating crayfish in summer has been popular all over the country. Of course, the methods are different, and the taste is also different! No matter which way, people who love lobster will definitely not want to miss it! Sitting in a large food stall every night in Xuancheng Tasting crayfish and sipping cold beer has become a beautiful scenery!
However, the most famous lobster in Anhui should be the crayfish in Hefei, right? However, one side of the water and soil raises one side, and I always feel that my own family is the best, ha ha! My mother specially caught a little and brought it to us to eat! Just make one Spicy crayfish with hometown flavor! Haha...It's safe to eat, it's really fragrant! [I feel, haha...] But it's really clean! This lobster was saved by my mother, I ate the small one by myself, and the bigger one I left them all for us. I brought 21 of them, which just happened to be a big bowl. My mother changed the water every day at home. When I brought me here, I kept it for another 2 days. It was very clean! And the shrimp was full! "

[anhui Cuisine]--spicy Crayfish

1. Rinse the crayfish for a few days, then use a toothbrush to clean it; remove the head and intestines, wash and set aside.

2. Wash the green garlic and chives and cut into sections for later use; slice ginger and garlic, and shred the shallots for later use.

3. A small handful of pepper, dried chili cut into sections and set aside.

4. 1 spoon of sweet sauce.

5. Heat the pot with oil, pour some green garlic, chives, shallots, ginger and garlic slices and saute together.

6. Pour in dried chili, pepper and star anise and stir fry together.

7. When the dried chili is about to change color, add the crayfish and stir fry.

8. When the shrimp shell turns red, pour a spoonful of sweet sauce and continue to stir fry for color.

9. Add a little white wine in turn and stir well.

10. Add 1 tablespoon and a half of salt and stir fry together.

11. Put in a bowl of water about level with the lobster.

12. The fire boiled.

13. Reduce the heat to about one-third of the broth.

14. Add the remaining green garlic, chives and garlic slices and stir well.

15. Finally, heat up the juice and serve it on the plate.

Tips:
1. The sweet sauce can be replaced with bean paste, or without the sauce, or add some sugar. But the sauce is the finishing touch! Ha ha.

2. The lobster must be cleaned. Doing it yourself is to ensure hygiene and health!