1.
Clean up the crayfish. (In mine, the head and gills were removed, and the tail was cut with scissors to remove the intestines)
Slice ginger, slightly thicker.
Cut the garlic into large pieces, or leave out the smaller ones.
Cut the chives into sections, separate the white and green onions.
Cut dried red pepper into sections.
Rinse the spices and pat the grass fruit open.
The konjac tofu is sliced and watered.
Shred the basil.
Rinse the soup with boiling water and set aside.
Chopped coriander.
There are a lot of things, and the most time-consuming thing is to process the lobster.
The lobster must be fresh, otherwise the meat will be soft and smelly!
2. Put oil in the pot and cook until small bubbles appear.
3. Pour in ginger and garlic, and fry it for a fragrant flavor.
4. Add the spices and dried red peppers, you can put the spices first, stir up the aroma and then add the dried peppers.
5. After the dried chili has changed color, add the bean paste and stir fry.
6. Add crayfish and stir fry, add cooking wine, light soy sauce and oyster sauce, and fry until the shrimp tails are curled up into circles. (Be sure to stir fry frequently, it will stick to the pan)
7. Put the konjac tofu and stir fry, add salt, the konjac tofu will have water, stir fry until the konjac tofu is colored and slightly reduced. (Konjac tofu will shrink after being fried until dehydrated)
8. Pour in the prepared thick soup, cover the pot and cook for about 10 minutes, stir fry halfway through.
9. After the broth is boiled, add the green onion and continue to cook.
10. Taste the konjac tofu and stir-fry for a while (after the konjac tofu is flavored, you don’t have to worry about the crayfish not being flavorful. You can add other seasonings or ingredients according to personal preference)
11. Add cilantro and green onions, stir well, and it will come out of the pot!
Tips:1. Increase or decrease the amount of chili according to personal preference.
2. The heat is medium to high throughout the whole process. Except for the spices and dried chilies, the fire is slightly smaller. Do not fry dried chilies, otherwise they will be bitter.
