Guijie Spicy Crayfish

Overview

Writer Zhang Jiawei once said this: leaning forward, peeling the shells to eat crayfish, eating a piece of spicy lotus root, taking a sip of beer, and leaning on the back of the sofa - this summer feeling, this is considered strong. It can be seen how popular crayfish is. The fragrant soup and delicious and attractive flesh make every bite a new experience. Summer without crayfish is always lacking in flavor.

Tags

• hot dishes
• sichuan cuisine
• summer recipes
• lunch
• chicken essence
• crayfish
• dried chili pepper
• garlic
• msg
• onions
• oyster sauce
• sugar
• zanthoxylum bungeanum
• soy sauce

Ingredients

Steps

1. 1 Clean the crayfish, remove the head, take out the stomach and pull out the shrimp threads.

   

2. 2 Pour oil into the pot. When the oil temperature is about 70%, put the crayfish into the pot. Fry the crayfish until they are bright red and take them out.

   

3. 3 Put the garlic cloves into the pot and fry until slightly brown, then take it out. Add the chili segments and Sichuan peppercorns to the pot and stir-fry. Add the lobster and stir-fry over low heat for 1-2 minutes.

   

4. 4 Add water, level with the shrimps, add soy sauce, oyster sauce, sugar, MSG and chicken essence, cover the pot, simmer over low heat for 6 minutes, then reduce the juice over high heat.

   

5. 5 It’s out of the pan and ready to eat!