Cantonese Stir-fried Crayfish

Name: Cantonese Stir-fried Crayfish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some crayfish; Some garlic; Some ginger

by Komori's mother

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In the culinary exchange group, I posted my own crayfish. Everyone asked for a recipe. Okay, let’s have one. However, eating crayfish in summer has become 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 at a food stall in the summer evening. Crayfish, drinking a cold beer has become a beautiful landscape!"

Ingredients

Some Crayfish
Some Garlic
Some Ginger

Cantonese Stir-fried Crayfish

1. After buying the crayfish, put it in a basin, rinse with water twice, add 2 tablespoons of salt, pour in water to soak the crayfish for 2 hours, then scrub them with a toothbrush one by one, and pull out the shrimp thread at the tail.

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

4. Add the crayfish and stir-fry on high heat. When the shells turn red, add a spoonful of sweet sauce and continue to fry for color.

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

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

Tips:
1. To buy fresh crayfish, it is best to raise them for half a day.
2. Pull out the shrimp intestines because the inside of the shrimp intestines is dirty.
3. The crayfish must be simmered with water until fully cooked before being eaten.