Spicy Crayfish
1.
Rinse the lobster twice and soak it in brine for about 2 hours, then cut off the legs of the shrimp, remove the shrimp thread and filter the water for later use.
2.
After preparing all the seasonings, heat up a pot and pour an appropriate amount of vegetable oil into the onion, ginger, garlic, and chili until fragrant.
3.
Pour the lobster and stir-fry until the shell turns red, then add bay leaves, fennel, pepper, light soy sauce, dark soy sauce, vinegar, cooking wine, sugar, and Lao Gan Ma.
4.
Add boiling water to submerge the lobster, simmer over medium heat until the juice is collected. Don't collect the juice, save some, add a little green onion to garnish and it will be out of the pot.
5.
Leave a little bit of broth when it comes out of the pot. If you eat it right out of the pot, you can eat it with the broth. If you don't eat the crayfish that has been soaked in the soup right away, it will be more delicious.
Tips:
1. Don't be too troublesome to wash the crayfish. After the lobster is processed, it must be placed for a while to filter out the water (this step is very important)
2. Dried chili, pepper, and old godmother can be adjusted according to your own taste. The amount in this one is more spicy~~
3. After putting so many seasonings, there is basically no need to put salt, and you must add boiling water when adding water.
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