Name: Spicy Crayfish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some crayfish; Some Big Bone Broth; 3 tablespoons Pixian Doubanjiang; 50g Millet chili; 100g (must be spicy) Red chopped chili; 2 pcs star anise; Some Cinnamon; Some Bay leaf; 2 pcs Tsaoko; 2 pcs Garlic balls; 50g ginger; Some Soy sauce; Some Oyster sauce; Some Basil leaves

Spicy Crayfish

by Kiwi 2997

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

In the national night market culture, crayfish occupies a dominant position, especially the spicy crayfish in Changsha has reached a new height with the night market culture in Changsha. To be honest, eating outside is still more worrying. Considering that my daughter likes it, and making love at home, I will make this loving crayfish every time she goes home, and let her bring it to her. Friends of you taste it! "

Spicy Crayfish

1. Remove the head of the crayfish, keep the tongs, and clean it with a brush in running water. This step takes a long time, but it must be cleaned.

2. Put the cleaned crayfish into a frying pan and fry for about 1 minute. As long as the shrimp turns red, take it out. The time should not be too long, otherwise the shrimp will get old

3. Fried crayfish😤😤

4. Put the remaining oil of the fried shrimp in the pan, a little more, add the bean paste, red pepper, millet pepper, ginger, minced garlic, cinnamon, star anise, bay leaves, and grass fruit in the pan and fry until fragrant, then Add the broth and simmer for about 10 minutes, then pour in the fried crayfish, stir fry, add the perilla leaves and simmer for 8 minutes😋