Night Beer Spicy Crayfish
Overview
How to cook Night Beer Spicy Crayfish at home
Tags
- seafood
- hunan cuisine
- late night snack
- summer recipes
- aniseed
- cao guo
- chicken essence
- cinnamon
- crayfish
- dried chili pepper
- garlic
- lard
- liquor
- msg
- nutmeg
- onions
- oyster sauce
- pepper noodles
- pickled pepper
- pixian douban
- potatoes
- rapeseed oil
- sanna
- white sugar
- zanthoxylum bungeanum
- fragrant leaves
- ginger
- salt
- soy sauce
Ingredients
- Aniseed Appropriate amount
- Cao Guo Appropriate amount
- Chicken Essence Appropriate amount
- Cinnamon Appropriate amount
- Crayfish Appropriate amount
- Dried chili pepper Appropriate amount
- Garlic Appropriate amount
- Lard Appropriate amount
- Liquor Appropriate amount
- MSG Appropriate amount
- Nutmeg Appropriate amount
- Onions Appropriate amount
- Oyster sauce Appropriate amount
- Pepper noodles Appropriate amount
- Pickled pepper Appropriate amount
- Pixian Douban Appropriate amount
- Potatoes Appropriate amount
- Rapeseed oil Appropriate amount
- Sanna Appropriate amount
- White sugar Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- fragrant leaves Appropriate amount
- ginger Appropriate amount
- salt Appropriate amount
- soy sauce Appropriate amount
Steps
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The first choice is crayfish with tender soft shells, bright color, white and neat abdomen, and no smell. This is crayfish cultured in clean water.
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Wash the crayfish one by one under the faucet with a small brush.
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Use scissors to cut off the shrimp head at an angle of 45 degrees, remove the sand line from the tail, then break open the shrimp belly, and rinse the shrimp head to remove any dirt.
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Add white wine and salt to marinate and set aside.
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Cut the dried chili peppers, pickled chili peppers, pickled ginger, old ginger, and garlic and set aside, then add a few spices. (Dried chilies need to be seeded and soaked in advance)
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Cut onions into sections and potatoes into strips and set aside.
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Heat the pan with cold oil, add the potato flowers and fry them once the oil is hot.
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Remove and plate.
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Add the crayfish to the remaining oil until the crayfish turn red and change color.
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Put the crayfish to one side of the pot, add a little lard, and when the oil is melted, add peppercorns, Pixian watercress, sugar, pepper noodles, and all the seasonings on the plate and stir-fry until the red oil and aroma are released.
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Stir the seasonings and crayfish evenly, add a little salt, white wine and soy sauce and continue to stir-fry until fragrant.
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Add hot water to cover the crayfish, cover and simmer until fragrant.
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When the water gradually dries up, add oyster sauce and stir-fry evenly.
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Add fried potato flakes.
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Then add green onions, peppercorns, chicken essence, and MSG and stir-fry again.
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Remove from pan and plate.
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Paired with a glass of beer🍺, it’s a great experience!
