Spicy crayfish

Overview

Spicy crayfish, also known as Changsha flavor shrimp, spicy crayfish, etc., is a famous Han snack in Hunan Province. It is made from crayfish. It has a spicy and fragrant taste, bright red color, smooth and tender texture, and spicy taste. It began to spread throughout the country at the end of the 20th century and became a classic snack at street beer stalls on summer nights.

Tags

• snacks
• hot dishes
• common dishes
• meat dishes
• children
• sichuan cuisine
• late night snack
• summer recipes
• cooking wine
• crayfish
• dried chili pepper
• fennel
• garlic
• laoganma style chicken oil and chili
• light soy sauce
• old soy sauce
• onions
• vinegar
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• vegetable oil

Ingredients

Steps

1. 1 Rinse the lobster twice and soak in salt water for about 2 hours. Then cut off the small shrimp legs, remove the shrimp threads and drain the water for later use.

   

2. 2 After preparing all the seasonings, pour an appropriate amount of vegetable oil into the hot pot and sauté the onion, ginger, garlic and chili until fragrant.

   

3. 3 Pour in the lobster and stir-fry until the shell turns red. Add bay leaves, fennel, pepper, light soy sauce, dark soy sauce, vinegar, cooking wine, sugar, and Laoganma in order.

   

4. 4 Add boiling water to cover the lobster, simmer over medium heat until the juice is reduced, but don't leave some juice, add some scallions to garnish, and serve.

   

5. 5 Leave a little bit of soup when taking it out of the pot. If you want to eat it right away, you can dip it in the soup. If you don't eat it right away, the crayfish soaked in the soup will be more delicious.