Spicy Finger Sucking Crayfish
1.
Crayfish 2.5 kg, scrubbed repeatedly, remove the shrimp thread, trim the head triangle and remove the sandbag.
2.
Cut pepper into sections, bay leaves, pepper, star anise and set aside.
3.
Slice ginger and garlic seeds for later use.
4.
The rice wine is reserved.
5.
Bring the right amount of oil to the pot, heat to 80%, pour the shrimp and fry for about 5 minutes, drain the oil and set aside.
6.
Leave a little oil in the pot and fry two spoons of Pixian bean paste to get the red oil. Add all the aniseed and stir fry until fragrant.
7.
Pour the rice wine, then add 2 bowls of water, add light soy sauce, dark soy sauce, oil consumption, thirteen fragrance, salt. boil.
8.
Pour in the fried prawns, simmer for 6-8 minutes on high heat, add a little sugar and stir fry for a while, then transfer to a plate.
9.
Finished picture.
10.
Finished picture.
Tips:
1. Do not take too long either during the frying process or the braising process, otherwise the shrimp meat will be too old and affect the taste.
2. Don't have too much chili and aniseed, otherwise it will grab the taste of the crayfish.
3. If there is no rice wine at home, use water or beer instead.
