Crayfish Detonate All Summer

Name: Crayfish Detonate All Summer
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g crayfish; 250g garlic; 8 Dried chili; 2 pcs ginger; 2 tablets Bay leaf; 2 pcs Cinnamon; 5g pepper; 2g Fennel; Some Soy sauce; Some Cooking Wine

by Wan Xiner

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Crayfish can definitely be called the protagonist on the summer table, the "darling" and "pearl of the palm" of restaurants and fast food restaurants. Hot pants, vests, friends gather in food stalls and barbecue shops in three or two days, and crayfish traverse the streets of the city in the hot summer. The crayfish detonated the taste buds throughout the summer.
There are many flavors of crayfish, including spicy crayfish, garlic crayfish and braised crayfish. This article mainly combines spicy crayfish and garlic crayfish for cooking. It is both spicy and refreshing, but also delicious with garlic.

Crayfish Detonate All Summer

1. Prepare the ingredients, buy 2 catties of new live crayfish, and choose a big one

2. To clean and take care of crayfish, here is a brief introduction to how to clean it yourself:
The bought crayfish are first soaked in salt water for about an hour, and they will vomit dirt;
Hold the head of the crayfish with your hands, so that you can control the crayfish. Use scissors to cut off the pliers to prevent the front pliers from pinching your hands. The power of the fresh crayfish is powerful, not to be underestimated;
Use a clean toothbrush to rinse back and forth against the faucet. The most dirty parts of the crayfish are the stomach and abdomen of the head. These two points focus on cleaning and removing the stomach sac and shrimp intestine.

3. Clean the crayfish and set aside for later use

4. Chop garlic cloves into finely minced garlic paste

5. Pour oil in the hot pan, pour most of the garlic paste, add salt, light soy sauce, and fry until fragrant. The garlic paste becomes browned

6. Stir-fry the garlic in the hot pan, then pour the oil, add dried chili, ginger, bay leaves, pepper, star anise and other ingredients, stir fry until fragrant, pour in the crayfish and stir fry over high heat

7. Add light soy sauce, soy sauce, cooking wine, bean paste and other condiments during the stir-frying process to make the crayfish taste richer

8. After frying for four or five minutes, pour boiling water over the crayfish, cover the pot and simmer for seven or eight minutes.

9. Turn off the heat when one third of the soup is left in the pot. Pick up ingredients such as bay leaves, star anise, ginger slices, dried red peppers, cinnamon, etc.

10. Add fresh garlic and stir-fry the crayfish for 2 minutes. The crayfish are all picked up and placed on the plate.

11. Leave the broth in the pot, pour the garlic that was fried at the beginning, fry the garlic with the crayfish's own broth, and finally pour it on the plate