1. Clean the bought crayfish one by one with a small toothbrush
2. Put some cooking wine in the pot and boil it
3. Separate the crayfish head from the body
4. Dig out the sandbag from the head of the crayfish
5. Peel the meat from the body of the crayfish and set aside
6. Sauté ginger, garlic slices, and diced pepper in a frying pan
7. Put the cleaned crayfish heads into the stir fry
8. Add appropriate amount of cooking wine, light soy sauce, dark soy sauce, salt and sugar
9. Add appropriate amount of water and aniseed
10. I also added an appropriate amount of soy sauce, stir well and boil it together, then turn to low heat and simmer for 30 minutes
11. Use a sieve to filter out the boiled soup of crayfish and shrimp heads.
12. Put the diced onion in another oil pan and stir fry until fragrant
13. Pour in the boiled thick soup and cook until the soup becomes thick
14. Pour the peeled crayfish meat into a boil
15. Take a portion of rice and put it on a plate, sprinkle with black sesame seeds, and serve with some vegetables. I served with some mixed cucumber, pickled radish and marinated egg
16. Finally, put the crayfish on top and drizzle with the soup.
Tips:I bought the crayfish that I usually use to peel lobsters and shrimps. I figured it out by myself. If the crayfish are peeled raw, they are just lobsters and shrimps, which is fine! But I feel that the elasticity of the meat is not as good as it will be peeled off after being cooked!
