Spicy crayfish

Overview

When it comes to the most popular late-night snacks nowadays, they can be roughly divided into two types: barbecue and spicy crayfish. Crayfish is an ingredient that has been controversial since its debut, but this has not affected the love of it among those who love it. From Changsha, Hunan to Guijie, Beijing, every crayfish stall is packed after dark. Until some experts vindicated it, some people still didn’t dare to care. I was also questioned by my friends when I was eating crayfish. To paraphrase the most common saying: Everyone has their own preference for radish and cabbage. There is no need to interfere with other people's preferences, just choose what you like and ignore what you don't like. When it comes to eating crayfish, the best place is the food stall, where you can temporarily put aside your image and eat happily until your hands are red. He drank wine and talked happily while slurping hemp, and he had the kind of heroic spirit in a martial arts movie. This kind of feeling cannot be found in big hotels. It does not mean that the chefs in the hotel are not good at cooking crayfish. What is missing is the atmosphere. The only thing you need to pay attention to when eating crayfish is cleanliness. If it is not cleaned properly, it is easy to swallow various bacteria along with the shrimp meat. In recent years, reports about some unscrupulous merchants using abnormal methods to clean crayfish have often appeared in the media. If you really can't find a food stall that can ensure hygiene, it is better to do it yourself. The method is not as difficult as imagined, it's just a matter of brushing it, cutting it, and cooking it in a pot. As for cooking methods, I believe you will find many on the Internet, including mine. Just find a recipe that suits you. The most important thing about cooking at home is to follow your family’s preferences. For example, I never remove the claws on both sides when handling shrimps. If the shrimp is cut too bald, I can’t help but think of Sugar Babies. If you don’t like it, just remove the claws. There is no need to be too dogmatic in the kitchen.

Tags

• hot dishes
• seafood
• hunan cuisine
• old man
• summer recipes
• autumn recipes
• banquet
• cinnamon
• cooking wine
• crayfish
• dried red pepper
• garlic
• light soy sauce
• onions
• pepper
• pixian doubanjiang
• star anise
• sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Rinse the crayfish repeatedly in water until the water becomes clear, then scrub the crayfish clean with a toothbrush.

   

2. 2 Pick out the shrimp gills from both sides of the head and cut them off with scissors.

   

3. 3 Pinch the middle piece of the crayfish tail with your hands, twist it and pull it outward, pull out the intestines, and cut off the legs on the abdomen.

   

4. 4 Prepare the spices, cut the green onion into sections and slice the ginger.

   

5. 5 Cut off the stems of dried chili peppers and soak them in water for about 10 minutes.

   

6. 6 Put twice the amount of oil in the pot as usual for cooking, add Sichuan peppercorns, peppercorns, star anise, cinnamon and bay leaves and sauté until fragrant.

   

7. 7 Add onion, ginger, garlic and soaked chili and sauté until fragrant.

   

8. 8 Add bean paste and stir-fry until red oil comes out.

   

9. 9 Put the crayfish into the pot and stir-fry until the surface changes color,

   

10. 10 Add sugar and light soy sauce and stir-fry evenly.

    

11. 11 Add an appropriate amount of water to the pot, add an appropriate amount of salt, bring to a boil over high heat, cover the pot and simmer for seven or eight minutes. (The amount of water should not cover the lobster, you can also add beer)

    

12. 12 After the fire has reduced the soup slightly, turn off the heat and soak the lobster in the soup to taste. (Don’t let the soup become dry)