Spicy Crayfish

Name: Spicy Crayfish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g crayfish; 150g Vegetable oil; 150g Rice wine; Some ginger; 200g Hot pot concentrated bottom material

by Jamie 3877644

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It’s the season of eating crayfish again, and eating crayfish at the food stalls doesn’t feel very clean. In high-end restaurants, crayfish are basically sold very expensive, and you have to line up (there are too many for this bite...) So I always wanted to try it myself, but I didn't have much confidence. I made an appointment with a friend last weekend, brought crayfish and red hot pot base, and tried it at a friend’s house. It was very good. I want to eat crayfish in the future, I made it myself, it was delicious and clean.

Ingredients

1000g Crayfish
150g Vegetable Oil
150g Rice Wine
Some Ginger
200g Hot Pot Concentrated Bottom Material

Spicy Crayfish

1. Remove the internal organs of the crayfish and clean them carefully (be careful to clean the abdomen of the crayfish carefully with a waste toothbrush), and shred the ginger for later use;

2. Put the ginger shreds in a pot to preheat it to remove the soil, then pour about 150g of vegetable oil and fry the ginger shreds;

3. After the oil is hot, stir-fry the lobster in a frying pan until the lobster turns red;

4. Add 200g of Hong Jiujiu hot pot base and stir fry together until the base is fried.

5. Pour 150g of rice wine into the pot, stir-fry evenly, cover the pot and simmer for 10-15 minutes before serving. The whole production process is very simple and the taste is very good. If you are interested, please try it.

Tips:
1. After buying the crayfish, put it in honey water for 30-60 minutes (honey water is just dripping three or five drops of honey in a basin of clear water), let the crayfish clean the intestines and stomach by themselves.
2. Use a discarded toothbrush to clean the dirt on the abdomen of the crayfish. If you want to keep the head of the crayfish, you can cut off the tip of the head. If you want to save trouble, just cut off the big head with one cut.