Spicy crayfish
Overview
I have always liked eating spicy crayfish, but I have never made it myself. Today I decided to try it myself, and it turned out to be a great success! It is not as scary as what is said outside. The living environment of crayfish is still very clean, because crayfish are carnivores after all, so try to choose younger ones, otherwise more toxins will be deposited in the body. Since it is rich in protein, be sure to eat it all in one sitting! Otherwise it will easily deteriorate!
Tags
Ingredients
Steps
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Fresh ingredients! If you just bought it from the market, you should choose red crayfish, and they must be alive. If the color is too dark, the crayfish will be older and the shell will be harder. Soak in clean water for an hour or two, clean the shrimp shells with a brush, and then clean the stomach bladder of the shrimp head and the intestines of the tail.
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The proportion of chili peppers can be adjusted according to personal taste
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Cooked in boiling water, but a little cruel. . . .
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Add more oil, add onion, ginger, garlic, pepper and star anise, then pour in seafood chili sauce and bean paste, stir-fry for a while, add crayfish, add some sugar and salt, because chili sauce is salty, add less salt
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Just add coriander and green onions when it’s almost out of the pan. This side dish will be delicious!
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Take it out of the pot and drink it with some draft beer. It tastes really good! I will never go to a restaurant to eat this dish again. I made it hygienically and the taste is not inferior to other restaurants.
