Spicy Crayfish

Overview

In the night market culture across the country, crayfish occupies a dominant position, especially Changsha’s spicy crayfish, which has reached a new height with Changsha’s night market culture. To be honest, I am quite worried about the hygiene of eating outside. Considering that my daughter likes it and cooking it at home can bring out the best of love, I will make this love crayfish every time she comes home and let her give it to her friends to try!

Tags

• hot dishes
• appetizers
• seafood
• common dishes
• hunan cuisine
• old man
• autumn recipes
• banquet dishes
• lunch
• bone broth
• cao guo
• cinnamon
• crayfish
• garlic balls
• light soy sauce
• millet chili
• old soy sauce
• oyster sauce
• perilla leaves
• pixian doubanjiang
• red chopped chili
• star anise
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Remove the heads of the crayfish, keep the claws, and clean them with a brush in running water. This step takes a long time, but you must wash them thoroughly

   

2. 2 Put the cleaned crayfish into the oil pan and fry for about 1 minute. Take it out as soon as the shrimp turns red. The time should not be too long, otherwise the shrimp will become old easily

   

3. 3 Fried crayfish😤😤

   

4. 4 Put the remaining oil for fried shrimp into the pot, a little more, add the bean paste, red pepper, millet pepper, ginger, minced garlic, cinnamon, star anise, bay leaf, and grass fruit in the oil pot and stir-fry until fragrant, then pour in the stock and simmer for about 10 minutes, then add the fried crayfish and stir-fry, add the perilla leaves and simmer for 8 minutes😋

   

5. 5 The finished product after 8 minutes, add chicken essence and sesame oil! Serve! 😆

   

6. 6 Because my daughter brought it to a friend, I packed it! 😊😤😻😙