Crazy shrimp balls--how to make spicy and delicious crayfish

Overview

Crayfish has always been favored by the media because of his irresistible charm and constant scandals. But crayfish keep themselves clean and follow their own path, let others decide! With its unique personality, it is sought after by countless foodie fans! The number of crayfish fans around the world is increasing day by day. In 2011, Hubei Province alone exported more than 8,000 tons of crayfish, and the national export volume was at least tens of thousands of tons. I have a strong curiosity. How many times can a crayfish shell circle the earth every year? Today, let’s make this spicy and fragrant shrimp ball that countless crazy crayfish fans are obsessed with and have endless aftertaste!

Tags

• snacks
• sichuan cuisine
• cooking wine
• dried red pepper shreds
• fragrant pepper
• ginger
• light soy sauce
• oil
• old soy sauce
• secret braised sauce
• shrimp balls
• star anise
• garlic

Ingredients

Steps

1. 1 Many elderly people do not eat crayfish. In the 1980s, crayfish really lived in the sewers as the media said. However, the survival rate of most crayfish in the sewers where there is no oxygen is extremely low. At present, many local governments support raising crayfish to generate income, and they can be cultured in large quantities and exported. It also raises the value of crayfish, making it unaffordable for ordinary working-class people. It’s the holidays, no matter what, you have to be worthy of your mouth! But because crayfish live in mud, there is too much mud on their bodies.

   

2. 2 This requires a lot of patience and slowly brushing them clean one by one. If you want to make crazy shrimp balls by yourself, you must have a calm mind. Pay attention to safety. This little thing is very naughty and will pinch your hands at times. Wear gloves for safety!

   

3. 3 After brushing it clean, use scissors to cut off the crayfish's claws; remove the shrimp lines. The two-wing shrimp line has a small round wing above the crayfish tail; don't use too much force, otherwise the shrimp line will be pulled off.

   

4. 4 Crayfish are very energetic and are difficult for novices to handle. It doesn't matter that everything is difficult at the beginning, you will get familiar with it after practicing a few times.

   

5. 5 The crayfish have been cleaned and all the ingredients are ready. Cut the ginger into shreds of equal size and cut the dried red pepper into shreds and set aside.

   

6. 6 Place the wok on the induction cooker; pour 2 tablespoons of oil, and as the oil temperature rises, add shredded ginger respectively and sauté until fragrant. Add dried red chili shreds and fry the chili oil, turn off the heat and add the fragrant peppercorns and star anise.

   

7. 7 Turn on the heat; pour in the washed shrimp balls. Stir-fry over high heat until the skin of the shrimp balls slowly turns red.

   

8. 8 Change the heat to medium and add a spoonful of cooking wine with a spoon.

   

9. 9 Add a spoonful of secret braised sauce (available in supermarkets, the braised sauce itself has sweetness, so there is no need to add sugar).

   

10. 10 Add a spoonful of dark soy sauce. Use a spatula to stir it so that the seasoning is evenly distributed on the shrimp balls, and the flavor will be absorbed quickly.

    

11. 11 Add the peeled garlic to the shrimp balls and stir over high heat for a few seconds. Add two spoons of cooking wine and one spoon of light soy sauce again.

    

12. 12 Turn off the heat and add a spoonful of salt and a spoonful of pepper to the fried shrimp balls.

    

13. 13 Do not add water when frying the shrimp balls. Only when the ingredients are fully soaked will the shrimp balls be delicious. And the fragrance is tangy; the aftertaste is endless. In fact, a large part of eating shrimp balls is to eat condiments. Imagine how delicious shrimp balls without condiments would be? Countdown to the Mid-Autumn Festival; we are offering crazy shrimp balls to make everyone happy!