Spicy Crayfish

Name: Spicy Crayfish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g crayfish; 20g Dried chili; 10g pepper; 15g Green onions; 10g ginger; 2 tablets Bay leaf; 4 cloves garlic; 1 piece star anise; 1 short section Cinnamon; 10g Soy sauce; 5g brown sugar; 10g Refined salt; 10g White wine; Some Shimizu; Some Cooking oil

by Tail's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

"No lobster, no summer". The summer without crayfish is incomplete, and the summer without the "small" is unimaginable. In the summer night, I came over a few catties of spicy crayfish, sweating profusely, and grinning numbly. While drinking a cold beer, I did not forget to suck on the fingers covered with spicy sauce. This kind of hearty feeling, yes For most people, it feels like summer. That kind of hot and spicy sauce not only does not cover up the sweetness of the crayfish, but it sublimates the deliciousness of the crayfish. So among all kinds of crayfish, I only serve spicy crayfish.

Spicy Crayfish

1. Uncover the crayfish, remove the prawn intestines, wash it and drain.

2. Cut the dried chili into small pieces and set aside.

3. Put the oil in a hot pan. When the oil is 30% hot, add the chili, pepper, green onion, ginger, bay leaves, star anise, and cinnamon to stir up a fragrance

4. Add the washed crayfish and stir-fry evenly, pour in white wine, light soy sauce, and dark soy sauce, add brown sugar and stir-fry for a fragrance.

5. Add water, cover and simmer over medium heat for 10 minutes.

6. Add refined salt to taste, use high heat to reduce the soup to very little, and then serve it to the pan.

Tips:
1. To make spicy crayfish, first clean up the crayfish. There are several ways to clean up crayfish: "open the head cover", "leave the shrimp yellow" and "just the shrimp tail". Many of the restaurants in the restaurant are "shrimp yellow" and "as long as the shrimp tails", one looks very whole, and the other only has shrimp tails, both are very beautiful. The main way of eating at home is to "remove the head cover". After all, there is meat in the chelate and it tastes very fragrant.
2. The crayfish should be cleaned. It is most convenient to brush with a toothbrush. The toothbrush brought back from the hotel is the most suitable. Throw it away after use.
3. When the crayfish is fried, don't rush to eat. Put it in the refrigerator overnight. When you have time, take it out and flip it up and down. Let each crayfish soak in the condiment for a period of time. It tastes particularly delicious.