Spicy Crayfish

by Pistachio 365Q

4.9 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

3

Maybe because I am from Subei, I am always uncomfortable with Sichuan's heavy spicy crayfish and sugar crayfish from other places. Especially afraid of spicy hot and fat, this recipe is dedicated to friends who don’t like sweets and those who don’t like too spicy. Although it is not numb or sweet, it is full of umami flavor with spicy green onion fragrance, and the taste is also great!

Ingredients

500g Crayfish
Some Salt

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A tablespoon Soy Sauce

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2g Ginger

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5 Red Chili
2 pcs Garlic

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3s Shallot

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2g Pepper

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1 piece Star Anise

Spicy Crayfish

1. Soak the crayfish in clean water first

2. Extract the shrimp intestines from the middle of the tail

3. Add a tablespoon of salt to pickle for five minutes to remove dirty air

4. Cut and wash ready auxiliary materials

5. Fill the hot pot with oil for six minutes, add the pepper and fry it and remove it. Note that the pepper is not sesame

6. Add chili, garlic, and ginger slices and fry it to create a fragrant flavor

7. Pour the crayfish and stir fry

8. Add light soy sauce and dark soy sauce, stir well, cover and simmer for a minute or two

9. Then add the shallots, a bowl of water, cover the pot and cook until the soup is thick

10. Pick out the shallots, add salt, stir well and cook for a minute to taste

11. Sprinkle with chopped green onion and garlic coriander for garnish and serve

12. Put it on a plate, if you like vinegar, you can also add a plate of balsamic vinegar dip

13. Finished product display

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