Authentic Huaiyang Home Style-braised Crayfish

Name: Authentic Huaiyang Home Style-braised Crayfish
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 catties crayfish; 1 piece green pepper; 1 piece Red pepper; 1/2 onion; 2 pcs Millet pepper; 1 piece ginger; 1 garlic; 2 pieces Chives; 2 tablespoons Soy sauce; 1/2 spoon Vinegar; 1 tablespoon Pixian Doubanjiang; 1/2 spoon Sugar; 2 tablespoons Cooking Wine

by Every day--ha

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

I have been in Guangzhou for 17 years, and I have never bought crayfish in the market, so I have never cooked crayfish by myself in 17 years, really.
Crayfish, now it is really popular, especially the Xuyi crayfish. Remember when we bought crayfish for 50 cents a catty every day and went home to cook it, it seemed that no one in Xuyi would cook it yet, right? As things change, who knows what will become in the next second!
Home-style braised crayfish, Huai'an people do this. I remember that when we lived in my hometown, from May to September, every family had a plate of braised crayfish on the table every day. It was more or less, salty or spicy, or go. Each family has their own methods for head or just removing the cheeks, but they will take care of them very cleanly. I always think that crayfish are the product of growing in the sewage pond, and they all make the Huaiyang flavor of thick oil red sauce. Now when I go back to my hometown, there are thirteen-flavored crayfish and garlic crayfish all over the floor. If you are conscience, I really don’t think it is so delicious, that is, the taste of food stalls, and the heads of the crayfish are all there. The shrimp beards are all dark, don’t they really feel dirty? I don't eat it anyway

Authentic Huaiyang Home Style-braised Crayfish

1. The classic is never out of date. The taste of home cooking is actually the taste of my mother. I made home cooking crayfish for the first time since I came to Guangzhou in 17 years. I can still remember the steps I learned to make with my mother. And light

Authentic Huaiyang Home Style-braised Crayfish recipe

2. The processing of the crayfish is too bloody, so don't let it out. This is a processed crayfish. Really, people in Huaiyang have to turn around when they eat crayfish, because the crayfish live in a very bad environment, they are all in the stinky water ditch, so the gills and shrimp thread in the head are actually really dirty. Take out the yellow in the head, wash the shrimp body, and remove the shrimp thread. I think this is the most basic hygiene guarantee for the food I eat.

3. Slice ginger, cut garlic into pieces, cut green onion into pieces

4. Green pepper red pepper onion sliced

5. Add oil to the wok, sauté the onion, ginger, garlic

6. Put a spoonful of bean paste and fry the red oil. In fact, the authentic Huaiyang people don’t have bean paste, just a few dried chilies and sauté

7. Pour in the crayfish and stir fry for 2 minutes, stir-fry the water, and then add the shrimp paste and stir fry gently

8. Put cooking wine, vinegar, light soy sauce, add hot water soaked in crayfish, bring to a boil on high heat, then bring to a medium heat to 1/3 juice