Spicy Crayfish

Name: Spicy Crayfish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g crayfish; 50g Dried chili; 35g shallot; 20g ginger; 25g garlic; 2 pcs star anise; a little Cinnamon; 2 pcs Tsaoko; 5g Bay leaf; Some oil; 2 tbsp Doubanjiang; 1 teaspoon Soy sauce; 2 teaspoons Oyster sauce; 1 teaspoon Sugar; 1 tbsp White wine

by Jackey cat

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

On a rainy day, I couldn’t go anywhere. I stayed at home and played with rice. A friend from LG came to play and brought 3 catties of crayfish. I asked the cat to make it. I remember that when I went back to Changsha, I had a delicious little one. Lobster, after I left there, I didn’t have a satisfying taste anymore. Now I make it myself, and do whatever I want. Thinking that LG and the others will definitely drink a little wine, then make it a spicy one. I didn’t expect it. I put too much chili peppers. I turned a few big men hot, all of them were flushed and sweating profusely, but that’s it, all of them were so addictive, and they can only be made at home. It smells so good, okay, as long as you are satisfied

Spicy Crayfish

1. Buy the crayfish and rinse it twice with clean water, then soak it in water, add 1 tablespoon of salt, soak for 2 hours, let it spit out mud and sand, then rinse it again, put it in the refrigerator freezer, put it on ice for 1 hour, and take it out Then, pull out the shrimp thread from the tail of the crayfish and rinse it again

2. After the water in the pot is boiled, put the cleaned crayfish in, blanch until the color changes, and then remove

3. Rinse again, drain the water and set aside

4. Heat the pot, sauté the onion, ginger, garlic, dried chili, star anise, cinnamon, bay leaves, grass fruit

5. Add bean paste and stir fry until fragrant

6. Fry the crayfish in the pan until evenly heated

7. Garlic in the pot

8. Add white wine to enhance aroma and remove fishy

9. Then add boiling water equal to the crayfish, boil until the juice is thick, and serve.

Tips:
1. To remove the shrimp thread of the crayfish, you can hold the crayfish with one hand, and hold the tail fin in the middle of the crayfish tail with the other hand, and then gently pull it off. If you are afraid that the crayfish pincers you, you can put it in the refrigerator and freeze it for a while, so that it will be obedient.
2. Be sure to wash the crayfish thoroughly before making it, soak it in salt water for 2 hours, let it spit out mud and sand, then brush it all over with a brush, and then blanch it with boiling water. .
3. Doubanjiang replaces the use of salt