Red Bayberry Crayfish

Name: Red Bayberry Crayfish
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 1200g crayfish; 40ml Rapeseed oil; 10g ginger; 1 cup Bayberry wine; 10g Garlic cloves; 5g pepper; a little Dried chili; 1 teaspoon Oil chili; 1 tbsp Pixian Doubanjiang; a little star anise; a little Shallots; 40ml Braised Soy Sauce

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Bayberry wine has a strong fragrance and a mellow taste. It has the functions of eliminating food and dehumidification, relieving heat and anti-cancer. Use bayberry wine instead of cooking wine to cook the crayfish. The taste is really amazing. It removes the fishy taste and enhances the flavor. It is very delicious. I think the fried crayfish is comparable to braised meat. Every family has a favorite taste. The best use of rapeseed oil is the soup. It must be big. It is best to soak the cooked crayfish in the soup for an hour before eating. The taste can only be experienced after tasting it. In the season of eating crayfish, try if you like it.

Red Bayberry Crayfish

1. Clean the crayfish with a brush first, and remove the shrimp intestines

2. Prepare the seasoning

3. Pour the oil in the hot pan, add the green onion, ginger, garlic, star anise and pepper to the warm oil to burst the fragrance

4. Turn the heat to a low heat and add the bean paste and stir fry for a nice flavor

5. Pour the crayfish and turn to high heat and stir fry until the lobster changes color

6. Pour in bayberry wine

7. Add dried chili

8. Add the braised soy sauce and stir fry evenly

9. Pour in boiling water, cover and cook thoroughly

10. Then add oil chili and stir fry evenly, then turn off the heat and bring out the pan

11. Serve

Tips:
1. The Pixian bean paste is a bit salty, and adding braised soy sauce is enough, I didn’t add salt, and adjusted it according to my own taste.