Spicy Crayfish

Name: Spicy Crayfish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g crayfish; 5g salt; 1 stage shallot; 1 piece ginger; 3 cloves garlic; 3 pcs star anise; 8g pepper; 15g Dried chili; 15ml Cooking Wine; 30ml Soy sauce; 10ml Rice vinegar; 10g Sugar; Some water; 8g Sesame pepper

by Ayouwei

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

What is the most classic snack at the street beer stalls on summer nights? Spicy crayfish must be my part! Spicy crayfish is abbreviated as "Ma Xiao" in Beijing. It was once the main cuisine of Guijie Street. It has a bright red color and a spicy taste. Even people who don't like spicy food can hardly resist its temptation!

Spicy Crayfish

1. Rinse the fresh crayfish with water and soak in brine for 2 hours

2. Use a brush to clean the body of the crayfish one by one, break the middle tail piece upward, and gently pull out the shrimp thread

3. Boil a pot of boiling water, pour the processed prawns into the pot, cook for 2 minutes after the water is boiled, and remove

4. Pour an appropriate amount of vegetable oil into the pot, sauté the shallots, garlic cloves and ginger slices until fragrant, then pour in dried chilies, Chinese pepper, sesame pepper and star anise and fry them to create a fragrance

5. Pour the crayfish into the pot and stir-fry, add the cooking wine, light soy sauce, rice vinegar, sugar and salt, stir-fry evenly, add an appropriate amount of boiling water, cover the pot and simmer on medium-low heat for 5 minutes

6. Turn on high heat and stir fry for 2 minutes, then thicken the soup and it can be out of the pot.