Spicy Crayfish

Overview

How to cook Spicy Crayfish at home

Tags

• hot dishes
• home cooking
• maternity
• summer recipes
• lunch
• students
• balsamic vinegar
• chicken essence
• chili
• chives
• cinnamon
• crayfish
• ginger
• light soy sauce
• old soy sauce
• star anise
• sugar
• zanthoxylum bungeanum
• black pepper
• fragrant leaves
• garlic
• salt

Ingredients

Steps

1. 1 When I got up on November 1st, I saw a large basin full of lobsters. Everyone raised their claws to demonstrate. It was delicious, but you had to be careful not to get caught by it. It would be very painful.

   

2. 2 Soak the lobster in light salt water for a while. A lot of swollen things will come out. Change the water and continue soaking in light salt water until the water is relatively clean. Then remove the shrimp intestines, cut off the small feet and tail of the shrimp, use a toothpick to pick out the gizzards, use a brush to clean the head and abdomen, then wash it several times with clean water, drain and set aside.

   

3. 3 Add more oil to the hot pot, add ginger, garlic, chili, peppercorns, star anise, cinnamon, bay leaves and other aniseed ingredients and stir-fry until fragrant.

   

4. 4 Pour in the lobster and stir-fry over high heat. (If you want the meat to be intact, please fry it first or boil the water and then pour in the blanch water. The meat will not fall apart. I was pressed for time and waited for it to be put in the pot, so I put it in the pot directly without adding it.)

   

5. 5 Pour in a bottle of beer and simmer over high heat until half of the soup is reduced. Add light soy sauce, dark soy sauce, salt, black pepper, sugar, chicken essence, chives, and a little balsamic vinegar to taste, then simmer for a while before turning off the heat and serving.

   

6. 6 Plating