Spicy Flying Crayfish

Overview

As a foodie, I have never eaten crayfish! ! ! It’s so unforgivable! ! ! Today happens to be Father's Day, and for the man, who is also a foodie, he has never eaten crayfish! ! ! OMG! ! ! 😲😲😱😱 In fact, we have never eaten crayfish because we have always said that crayfish have parasites, and because we usually take babies with us when we go out, it is really inconvenient to eat. . . 😓😓😓 Just in time, Aunt Qian’s vegetable shop downstairs actually got crayfish today! ! ! Oh my god, it was all delivered to my door. I would be really sorry if I didn’t eat it. So I immediately bought two kilograms, ready to show off my skills! ! ! 😏😏😏

Tags

• hot dishes
• hunan cuisine
• summer recipes
• lunch
• students
• beer
• cinnamon
• coriander
• cornstarch
• crayfish
• dried chili pepper
• oil
• onions
• oyster sauce
• star anise
• sugar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare two pounds of fresh crayfish. I was bored and let them fight with paper cranes, yes, paper cranes, but the crayfish actually lost ground...😓

   

2. 2 Before cleaning the crayfish, I put salt in the water and let the crayfish bathe while swimming, so that the crayfish will spit out a lot of dirt. Then use the brush to brush hard against the belly of the crayfish. There is a big difference in the brushed picture above... Let's brush hard.

   

3. 3 Cut off one-third of the crayfish's head. Some methods also open the back of the shrimp. I'll skip it. The first time I touched crayfish, I was almost scared to death😱. Cutting the head of a shrimp already took up most of my effort🙅

   

4. 4 Grasp the tail of the crayfish and twist it left and right to easily pull out the shrimp line. Restaurants outside say that the meat will become less firm when the shrimp threads are pulled out. They are all lying to the audience. When doing business, you don’t have time to take out the shrimp threads one by one.

   

5. 5 Prepare garlic, ginger, dried chili pepper, Sichuan peppercorns, cinnamon, and star anise. As for how much pepper to add, it depends on your personal tolerance. 😝

   

6. 6 Prepare a lot of oil, three or four times more than usual for cooking. Add chopped ginger and garlic and sauté for five minutes. Add two tablespoons of soybean paste. Many people use Pixian Doubanjiang. I use YES soybean paste. As for why, I don’t know. I have never tasted other bean pastes...😓

   

7. 7 After the bean paste has melted and the red oil has melted, add the crayfish and stir-fry. Stir-fry until the crayfish turns red.

   

8. 8 Pour in the beer just enough to cover the crayfish, cover the pot and simmer. As for what brand of beer to use, I just bought it at will, because I don’t drink beer and I don’t know which brand tastes good. 😂

   

9. 9 When the beer has almost evaporated, pour in cornstarch water, oil, salt, sugar and other seasonings to collect the juice. Since the bean paste is already quite salty, be sure to add seasonings to avoid making it too salty.

   

10. 10 Add green onions and coriander before serving. Some people turn their noses up at raw scallions and cilantro, but I'm just the opposite. If you don’t like it, you can completely omit this step...😏

    

11. 11 Finally cooked it, it tastes really good... 😉

    

12. 12 Here comes the key point... It turns out that the crayfish is quite big and has only so much meat😢, so it’s tiring and not satisfying😓