Name: Spicy Crayfish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g crayfish; 1 piece ginger; 5 garlic; 1 tablespoon White sugar; 1 branch Green onions; Some Shallots; 1 Cinnamon; 6 Millet pepper; 6 pcs Aniseed; 5 slices Bay leaf; 50g Dried chili; 40g Peppercorns; 1 tablespoon salt; 2 tablespoons oil; 2 tablespoons Soy sauce; 1 tablespoon Doubanjiang; 5 tablespoons Huadiao Wine

Spicy Crayfish

by GODOFMERCY

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The hot summer is the season of practicing street stalls in the year. When people fall asleep soundly in the middle of the night, there are such a group of people sitting in street stalls to start their nightlife ~ Spicy crayfish with its unique personality; Be sought after by countless "foodie" fans! Spicy crayfish is the first choice for men's European Cups, women's chasing dramas, and friends gatherings, and their love for crayfish is increasing. Even people who don't like peppers become crazy crazy. It is not an exaggeration to say that crayfish is a fighter in food stalls. It is not enough to eat, and it has to be served several dishes in a row. "When is Chunhuaqiuyue, I have to eat lobster late at night"! The person who said this is simply a sinful heart torture! Spicy crayfish with bright red color and spicy flavor has become a classic snack at street beer stalls on summer nights. Eating spicy crayfish and drinking cold beer, I don't know how refreshing it is. It also adds a fiery heat to this heat. However, the crayfish sold outside is too expensive to guarantee hygiene. In this case, just start by yourself today. The taste of spicy crayfish is the key. The synthesis of several flavors, such as spicy, sweet, numb, fragrance, etc., combined with various subtle and trace sensations, subverts your concept of crayfish~ It's a cool copy! The practice is actually very common. First use the dark soy sauce to color it, which determines the tone of the taste, and add a lot of Huadiao wine to activate the meat quality of the crayfish. The aroma of wine and spicy and delicious fusion, the wonderful taste is self-evident! Dipping the soup and licking the shrimp shells are fragrant; the only thing is that it takes a little longer to cook, and the soup is a little more, and the heat is in place; enough time, but after it is cooked. The taste is simple and simple, without special, fancy spices, and no particularly complicated seasoning. It is the most homely taste that cannot be eaten in food stalls and restaurants. The simplest way to adjust the level of taste is actually Very difficult. There is a bit of salty and numbness when imported, a bit of sweetness when chewing, and a bit of spiciness when the aftertaste is finished. Let's do it together~ Originally created by GODOFMERCY Moses Restaurant, this article is based on real experience, and part of the knowledge comes from the Internet. The content is for reference only and is purely a personal hobby, please don't spray if you like it. If you need to solve a specific problem [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in related fields in detail.

Spicy Crayfish

1. First prepare the ingredients~5 garlics and 1 ginger

2. 1 green onion

3. Choose live crayfish. Put it in the basin and rinse it twice with clean water; put 2 tablespoons of salt in the basin, and then pour in clean water to soak the crayfish for 2 hours for better cleaning. Crayfish live in mud; there is too much mud on their bodies. Rinse the crayfish repeatedly, scrub the shrimp body, cut off the shrimp hair, twist the middle piece of the shrimp tail to remove the shrimp intestines, clean and drain the water

4. Heat a pan with cold oil, and sauté a part of the dried chilies first

5. Stir in the cut ginger, garlic and millet pepper

6. Chop soybean paste and bean paste, pour them into a pot and sauté.

7. Add the crayfish and stir-fry until the shells turn red and the shrimp is rolled; add large dried chilies, cinnamon, bay leaves, aniseed and pepper to fry until fragrant

8. Season with salt

9. Put in white sugar

10. First use the dark soy sauce to color it, which determines the tone of the taste

11. Continue to fry the aroma and add the light soy sauce

12. Add a lot of Huadiao wine to activate the meat quality of the crayfish

13. Add water to make the crayfish level with

14. Stir-fry evenly, add the green onions and cover, cook on medium heat for 15 to 20 minutes. You don't need to boil the soup to collect the juice. Collect the sauce until half dry; sprinkle with chopped green onions

Tips:
Tips for GODOFMERCY Moses Food Workshop:
1. It is best to wear gloves to clean the lobster to prevent the crayfish from getting hurt by the hand.
2. Crayfish should be fresh and live, and should not eat dead crayfish. Crayfish are high-protein organisms. There are many bacteria in the body. Once a lobster dies, the bacteria will decompose immediately. If a person eats it, it is prone to poisoning and diarrhea. The meat will be tender if you make it and eat it now, so it should not be stored in the refrigerator.
3. The roots of the lobster's fine claws are the easiest to hide dirt and must be cut off.
4. The crayfish must be cooked thoroughly at high temperature to ensure that the bacteria and parasites in the lobster are killed.
5. Seasoning can be added according to your own taste.
6. When adding salt, taste the salty and light taste before adding. Chili and Chinese pepper depend on your taste, and they have more than usual stir-fry.