Three Spicy Crayfish
1.
Wash the chicken wings, beat a knife on the back, add salt, light soy sauce, cooking wine, white pepper, sugar, chicken essence, and marinate for 15 minutes
2.
While marinating the chicken wings, wash the lotus root to remove the skin and slice it (do not cut too thin, about 5 mm thick), soak the sliced lotus root in water to remove excess starch on the surface
3.
Add salt to the water in the boiling pot, add the lotus root slices to a boil and blanch for about two minutes.
4.
Remove the blanched lotus root slices for later use
5.
Clean the crayfish (the crayfish must be fresh and live, don’t want them if they are dead, they may release toxins), and put ginger slices on the lower layer and put them in a steamer
6.
The chicken wings are almost marinated. To save time, spread directly on top of the crayfish and put a few slices of ginger.
7.
After the big fire is aired, turn to low heat and steam together for 15 minutes
8.
15 minutes later, the crayfish is cooked, pick the crayfish out for use
9.
Leave the chicken wings and steam for another 5-10 minutes
10.
Use chopsticks to insert the chicken wings smoothly, indicating that they are soft and rotten.
11.
The main ingredients are all ready, then cut the green onion into sections, peel the whole clove of garlic, ginger slices, minced coriander, bay leaves, sesame pepper, cinnamon, star anise, dried chili, and spicy sauce.
12.
Heat the pan with cold oil, add the sliced ginger, add the sesame pepper, bay leaves, cinnamon, and star anise and stir fry for a fragrance
13.
After the tingling flavor comes out, add the crushed dried chilies (catch slightly to release the spiciness, if you are not too spicy, don't crush it)
14.
After the spiciness comes out, add the scallions and garlic cloves, stir fry until fragrant
15.
Add the spicy fragrant pot bottom and continue to stir fry to get the red oil
16.
Add the lotus root slices and stir fry for 2-3 minutes, you can add a little bit of water (the lotus root slices are specially cut to be thicker, so as to keep the crispy texture)
17.
Add chicken wings and stir fry
18.
Add the crayfish and stir-fry evenly, add cooking wine, add a little water, and cook for a while to make it taste better (personally think that the saltiness of the spicy fragrant pot bottom is enough, so I didn’t add any more salt, you can follow Adjust your own taste appropriately) Add a small amount of sugar to refresh, wait until the soup is almost dry, turn off the heat and take it out of the pot
19.
Prosperous, spicy and delicious
20.
It's great with beer
21.
With chicken wings and crispy lotus root slices, it is more enjoyable (a report pointed out that crayfish should not eat the head, because the head is prone to excessive heavy metals, but there is no problem with the body and chelated feet)
22.
Watching Olympic games, drinking beer, and eating mochi are a great joy in life
