Spicy Crayfish

Name: Spicy Crayfish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 catties crayfish; a small piece ginger; 5 cloves garlic; 8g Sesame pepper; 8g pepper; 5 star anise; 10 pcs Tsaoko; 4 slices Bay leaf; 10 pcs clove; 1 piece nutmeg; 1 stage Cinnamon; 1 tablespoon White wine; 1 tablespoon salt; 10g Sugar; 50g Peanut oil

by Little Lotus in the Wind

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In the summer night with a few friends in the specialty store, order a pot of crayfish, just a few cans of beer, it is really very pleasant thing. I saw crayfish when I was shopping for food today. I bought 2 catties and came back. I cooked the lobster and had two glasses with my husband in the evening.

Spicy Crayfish

1. Soak the crayfish in clean water for a long time to let it spit out the mud and sand.

2. Pinch the head of the crayfish with the five fingers of the left hand, and use the small brush with the right hand to carefully clean the whole body of the crayfish. When pinching a crayfish, be courageous and pinch your hands. As long as you pinch its head, the pliers will not be able to lift your hands. The more afraid you are not to pinch, the easier it is to be pinched.

3. After scrubbing, find the tail in the middle of the tail and gently pinch it off.

4. When you pump it outward, the whole shrimp intestines are pulled out.

5. Prepare all kinds of spices such as pepper, sesame pepper, and chili.

6. Put enough peanut oil in the pot, add Chinese pepper, sesame pepper, and chili and stir fry for a nice aroma.

7. Add garlic slices, ginger slices, and various seasonings and stir fry.

8. Pour the crayfish and stir fry over high heat.

9. Add salt, sugar, white wine, and soy sauce and continue to stir fry.

10. After the crayfish have all turned red, pour in an appropriate amount of water, cook for about 15 minutes, and finally collect the juice over high heat.