Spicy Crayfish

Name: Spicy Crayfish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g crayfish; 2 pcs potato; 2 pcs star anise; 20g Cooking Wine; 50g Doubanjiang; 2 bowls Shimizu; 3g pepper; 3g Sesame pepper; 2 tablets Bay leaf; 2 tablets Tangerine peel; 10g garlic; 4 slices Sliced ginger; 15g Soy sauce; 1 lot Dried chili; 15g Oyster sauce

by Greedy cat vip who loves life

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It is ready to enter May. At the end of May, June is the season when crayfish will be on the market. At this time, the crayfish are the most plump, and it is also the lowest price of the year. When going out for a night snack, the streets are full of crayfish. Lobsters are washed with shrimp powder. The shrimp powder is harmful to the human body. Excessive consumption can cause vomiting and acute gastroenteritis. The protein content of crayfish is very high, and the meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after illness. Shrimp meat is also rich in magnesium, zinc, iodine, selenium, etc., and magnesium is good for the heart Activity has an important regulating effect and can protect the cardiovascular system. It can reduce the cholesterol content in the blood and prevent arteriosclerosis. It can also expand the coronary arteries and help prevent hypertension and myocardial infarction. Crayfish contains astaxanthin, which is a strong antioxidant. Scientists at Osaka University in Japan have discovered that astaxanthin can help eliminate jet lag caused by jet lag. In addition, crayfish can also be used as medicine, which can reduce phlegm and relieve cough, and promote the healing of wounds after surgery. Crayfish has so many benefits, why not make it yourself at home, make it clean and hygienic by yourself, and eat as much as you like. It's not difficult to do.

Spicy Crayfish

1. Crayfish twist out the shrimp intestines from the middle part of the tail

2. Cut off the head

3. Use the brush to scrub the shrimp body more than three times and change the water three times

4. Peel the potatoes, cook and slice the mat and set aside at the bottom of the casserole

5. Heat up the pan, pour some peanut oil, add sliced ginger and minced garlic until fragrant

6. Take out the dried chili soaked in advance and sauté until fragrant, add the bean paste and stir-fry in the red oil, add the star anise, tangerine peel, Chinese pepper, sesame pepper, and bay leaves to fragrant.

7. Pour the crayfish on high heat and stir-fry evenly, add the cooking wine and stir-fry until red

8. Add soy sauce and oyster sauce and stir fry evenly

9. Pour in two bowls of water and simmer for 5 minutes

10. Remove the crayfish and place it on the potato chips, pour in the juice, and simmer for 5 minutes on medium-low heat.

Tips:
Before eating crayfish, it is best to look at the body of the crayfish: if the tail is curled up, it means that it is alive before being put into the pot. If the tail is straight, it means that it is dead before entering the pot. Dead crayfish cannot be eaten and may cause lead poisoning. In addition, the head of lobster is easy to absorb heavy metals and bacteria, so it is best to remove the head when eating. Because crayfish has a high protein content, and the decay of protein will cause great damage to human health, it is best to eat crayfish at one time after cooking. Don't eat too much crayfish, because too much protein can easily cause indigestion.