Spicy Crayfish
1.
Put the crayfish into the water bucket first, pour in clear water, wait for the turbidity to change the clear water, repeat several times until the water is clear
2.
Grab the crayfish so that it won’t hurt your hands even if it’s teeth and claws. Pull out the gut in the middle of the tail. Pinch it left and right with your hands.
3.
Then use a brush and rinse with running water while brushing
4.
Prepare seasonings (Chinese pepper, shallots, dried chilies, garlic slices, ginger slices and Pixian bean paste)
5.
Pour the oil in the hot pan, sauté the peppercorns with warm oil, wait for the oil to heat up, then fry the Pixian bean paste, then pour the ginger, garlic and dried chilies into the sauce
6.
Pour the crayfish and stir fry until the color changes. Pour into the rice wine. You can also use cooking wine or beer instead
7.
Add light soy sauce and dark soy sauce and stir-fry evenly, then pour in hot water, the amount of water can soak the lobster, cover the high heat and bring to a medium heat
8.
When the crayfish is cooked, add the chopped green onion and turn off the heat. Don’t rush to pick it up. It will be more delicious if it is soaked in the soup for a while
9.
Then sit down and eat it all
Tips:
1. The Pixian bean paste is too salty. I think the taste is enough. No salt is added. The taste is different from each other. Please adjust it according to your own taste.
2. The crayfish should be killed and burnt now, don't wait to cook until they are dead, the meat texture will be very poor.
