Name: Spicy Crayfish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some crayfish; 1 can beer; 1 piece Hot pot bottom material; Some ginger; Some shallot; Some pepper; 1 tablespoon Doubanjiang; Some Dried chili; Some Bay leaf; Some star anise; Some Tsaoko; Some Cinnamon; Some Fennel; Some Cooking Wine; Some Soy sauce; Some salt; Some Chicken Bouillon Powder; Some Sugar

Spicy Crayfish

by Food in the tongue

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Give the food a bit of color, and it’s the crayfish-eating season again. The skinier the crayfish, the stronger its meat.

Spicy Crayfish

1. Prepare ingredients: crayfish, ginger, green onion, pepper, bean paste, dried chili, bay leaf, star anise, grass fruit, cinnamon, cumin, hot pot base, cooking wine, light soy sauce, beer, salt, chicken essence, sugar

2. Rinse the crayfish with water, cut the head to remove the shrimp thread

3. Fry on medium heat until it changes color, remove it and re-explode on high fire

4. Saute scallions, ginger, and Chinese pepper in a pot, add dried chili, 1 tablespoon of bean paste, bay leaves, star anise, cinnamon, grass fruit, cumin, 1 hot pot base, stir fry until fragrant

5. Add crayfish, add cooking wine, light soy sauce, 1 can of beer, sprinkle with salt, chicken essence, sugar, simmer for 5 minutes on low heat, and collect the juice on high heat.