Spicy Crayfish

Name: Spicy Crayfish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1500g crayfish; Some Cooking Wine; Some star anise; Some Cinnamon; Some Bay leaf; Some pepper; Some Green onion ginger garlic; Some Dried red chili; Some Doubanjiang; Some Soy sauce; Some Sugar; Some Oil salt

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

When I went to the seafood wholesale market two days ago, I discovered that all these crayfish were already very "full". Speaking of which, early summer is the best time to eat crayfish. At this time, when the shrimp is full of fat, the delicious taste makes people's appetite greatly increased. Even the three sections on the shrimp tongs are elastic from the beginning to the end, why not call it People are salivating? Now that you have to go to a restaurant to eat a pot of shrimp, how can it be possible that you don't queue for two or three hours? Forget it, buy crayfish and go back to cook it. It is hygienic and affordable. The key taste is not bad, and you can enjoy the fun of cooking and enjoy it.

Today I will introduce to you the crayfish eating method that has conquered the appetite of thousands of diners-spicy crayfish, the dishes are red and bright, the shrimp meat is tender and tasty, the taste is spicy and rich, which makes the index finger move, and it is eaten at home. Another big advantage is that you don’t need to be so particular about looking at such a large amount. You don’t need to wear disposable gloves, just do it directly. What about wine? "

Spicy Crayfish

1. Hold the shrimp in your left hand, turn the crayfish belly up, and rinse directly under clean water;

2. Hold the crayfish face up and find the piece in the middle of the tail;

3. Pull out the shrimp thread (intestine) from the tail;

4. Drain the shrimps;

5. Prepare other materials,

6. Heat the pan with cool oil, add more oil, and add the processed crayfish;

7. Stir fry continuously until the shrimp turns red, stir fry to get the moisture and remove;

8. Leave a little oil in the pot, add the bean paste and stir fry;

9. After stir-frying the red oil, add green onion, ginger, garlic, star anise and other aniseed ingredients and continue to stir-fry;

10. Stir fry, add water or beer (just submerged in the lobster level water), soy sauce and cooking wine and bring to a boil;

11. Add the freshly fried crayfish and cook for 20 minutes (depending on the amount);

12. Add salt and heat to collect the juice;

13. Finally, add some sugar and stir fry evenly;

14. Let the crayfish soak in the soup for a while;

15. Put them in the pot.

Tips:
1. The crayfish must be handled carefully. Grab the crayfish with the abdomen of the crayfish facing up, and wash the crayfish directly under running water; then turn the crayfish face up, find the middle piece of the tail, pinch the tail and pull out the inside The shrimp line; the processed crayfish drain the water;

2. Heat a pan with a large amount of oil (2, 3 times the usual cooking), add the processed crayfish and stir to dry the water; generally the ones sold outside are fried, but they are made at home to be healthier. Add more oil to stir the crayfish to get the water out, then set it aside;

3. Leave a little base oil in the pot, add the bean paste and stir fry to get the red oil, then put all the seasonings and aniseed ingredients into it and fry until fragrant, add an appropriate amount of water or beer and cook for a while; then add the processed small Cook the lobsters together, cook for about 20 minutes (mainly the amount of shrimp), about 8 or 9 mature, turn on a low heat to collect the juice, add salt and sugar, stir and season;

4. When leaving a little juice, turn off the heat and soak for a while to let it inhale the soup more deliciously; then put the prepared crayfish in the pot.