Finger Sucking Spicy Crayfish
by Jingfeng Kitchen
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. The crayfish are cleaned, and the general steps are soaking, scrubbing, intestinal removal, and rinsing (there are very detailed tutorials on the Internet, and the store can also help you clean it).
2. Dispose of the clean crayfish and drain the water.
3. Cut the onion into small pieces and the garlic into thick slices.
4. Slice old ginger and pickled peppers.
5. Two wattle cut hob blocks are spare.
6. Cut the potatoes into wavy strips, a bit thicker.
7. Cut the konjac into strips for later use.
8. Heat up the oil in the pan, add the lobsters and burst until the whole body is red and bright, then remove them for use.
9. Fry the potato strips with the base oil until the surface is golden.
10. Heat up the oil in the pan, and use more oil. Add onion, garlic slices, and ginger, soaked in ginger, and stir fry for a good flavor.
11. Add dried chili, pepper and bean paste and stir fry to create a fragrant aroma.
12. Pour in a tablespoon of lees and stir fry evenly.
13. Stir-fry on medium heat for 3-5 minutes, beyond the aroma.
14. Add crayfish, add oyster sauce, thirteen spices, black pepper powder, pepper powder, light soy sauce, vinegar, rock sugar, and a pinch of salt and stir-fry evenly.
15. Add potato chips and konjac and stir fry slightly.
16. Pour the beer until it is level with the crayfish, add the green onion, turn to medium heat, and cook for 5 minutes (yellow wine or distiller's lees water is fine).
17. Collect the juice over high heat and add two vitex stalks to enhance the flavor.
18. Plate.
19. Pour the broth and sprinkle with sesame seeds and chopped green onions.
20. Put the excess crayfish in a storage tank, pour it into the soup, seal it and refrigerate it overnight for more flavor.
