Spicy Crayfish

Overview

How to cook Spicy Crayfish at home

Tags

• hot dishes
• hunan cuisine
• coriander
• crayfish
• dried chili pepper
• lemon
• onions
• oyster sauce
• peanut oil
• zanthoxylum bungeanum
• ginger
• ginger slices
• salt
• small red pepper
• soy sauce

Ingredients

Steps

1. 1 Choose fresh crayfish at the market. Those of the same size are best. When you return, scald the crayfish with warm water to prevent it from pinching you! Then after making the crayfish faint, use a toothbrush to clean the body of the crayfish. Be sure to brush it clean, because to be honest, the crayfish is a bit dirty...

   

2. 2 After cleaning the crayfish, gently move the middle one of the three tail leaves on the tail of the crayfish clockwise to pull out the black intestine of the crayfish. This process requires some caution, so as not to break the black intestine in the belly.

   

3. 3 Prepare the required ingredients

   

4. 4 Arrange the crayfish and put them in a basket to dry and keep them for later use

   

5. 5 Add about 2 taels of peanut oil to the wok, heat the wok until it smokes, then pour the prepared crayfish into the wok and stir-fry until it turns red, then add ginger, garlic, and pepper and stir-fry, then add soy sauce, oyster sauce, cooking wine, then pour in a little water, cover the pot and simmer for about five minutes. Finally, stir-fry the scallions for one minute before serving.

   

6. 6 Finally, put the lemon slices and coriander on top.