Garlic Oil Pouring Crayfish

Name: Garlic Oil Pouring Crayfish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g crayfish; 30g oil; 5g shallot; 5g ginger; 80g garlic; 20g Chili powder; 5g Sesame pepper; 6g Soy sauce; 3g salt; 6g Oyster sauce; 6g Shallots; 2g Chicken Essence

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I rarely eat crayfish. I don’t dare to buy it if I live. I am a little scared when I look at it. If I die, I don’t dare to buy it because it is unhygienic. This time I had the opportunity to try to clean the crayfish by myself, and I felt it was not as difficult as I imagined. And the crayfish sent here were still fresh, only a quarter dead, very clean, and there was nothing dirty. The fresh crayfish, steamed, is of course delicious. When paired with my unique secret recipe, it is unbearably fragrant. It is clean and hygienic. The shrimp is fresh and delicious. No wonder so many people like it. Ah, it's a wonderful thing to go with beer!

Garlic Oil Pouring Crayfish

1. Clean the crayfish with a toothbrush, soak in salt water and vomit impurities.

2. Use scissors to cut off the crayfish's feet and gills, and finally scrub with a toothbrush.

3. After the water in the pot is boiled, add green onions and ginger.

4. Put the processed crayfish on top, cover and steam for 15 minutes.

5. Peel the garlic and rinse, and cut the roots away, so that it is convenient to press the garlic.

6. Use a garlic press to press the garlic into a puree.

7. Pour oil into the pot, heat it to 60% hot on a low fire, then turn off the fire.

8. Put a little garlic in it first, if it is not burnt, you can put it all in, let the remaining temperature fry the garlic until fragrant.

9. Scoop three spoons of garlic paste, add chili powder, and top with sesame pepper.

10. Boil the oil in a pot until 80% hot, pour it in a bowl, then add light soy sauce, salt, oyster sauce, shallots, and chicken essence and mix well.

11. Take a part of the garlic paste and mix well with the steamed crayfish.

12. After placing the plate, pour the previously adjusted hot sauce on top.

Tips:
1. To clean the crayfish, you must use a toothbrush to clean it.
2. The stomach of the head and the sand line on the tail of the crayfish should be removed when eating, so that the shrimp will be firm and the head will be intact.
3. The oil should not be too hot, be sure to turn off the heat and put the garlic in it, otherwise the whole will be mushy. While frying, use the back of a spoon to break the sticking pieces apart.
4. The second hot oil should not be too high, otherwise the chili noodles will be easily fried black.