Spicy crayfish

Overview

The processed quick-frozen crayfish tails can be taken out of the refrigerator and cooked if you want to eat them. It is very convenient. Crayfish is an economical freshwater shrimp and is widely popular for its delicious meat. Because of its omnivorous nature, fast growth rate, and strong adaptability, it has formed an absolute competitive advantage in the local ecological environment. Their feeding range includes aquatic plants, algae, aquatic insects, animal carcasses, etc. They will also kill each other when food is scarce. Scientific research has proven that the body's astaxanthin content is positively correlated with its ability to withstand harsh external environments. In other words, the higher the body's astaxanthin content, the stronger its ability to withstand harsh external environments. The content of natural astaxanthin in the body of crawfish, which is red in color, is several times that of shrimp. Therefore, dark red crayfish can survive and reproduce in dirty mud, while light red prawns cannot easily survive even in clear water. Crayfish cannot produce astaxanthin on its own. It mainly obtains astaxanthin through the food chain-edible microalgae, etc., and continuously accumulates it in the body to produce super antioxidant capacity. Astaxanthin can effectively enhance crayfish's ability to resist harsh environments and improve their reproductive capabilities. Therefore, astaxanthin is a strong guarantee for the tenacious vitality of crayfish. When crayfish are lacking these astaxanthin-containing microalgae, it is difficult to survive. This also brings some misunderstandings to people: crayfish must live in a dirty environment. 1. Because they grow in fresh water, crayfish may indeed contain bacteria and parasites, but they are basically found in the head. So when eating, be sure to remove the head and the stomach at the head. But the shrimp roe on the head is still edible. 2. Shrimp threads must be removed when eating. Some people will remove the shrimp threads when scrubbing the abdomen, which is called intestine removal. In fact, you can also easily remove the yarn by peeling off the shell and taking out the meat after it is cooked, and then lift it slightly from the top of the neck and lift it backwards. 3. After the live shrimp is cooked, the tail of the shrimp is curled inward. If the shrimp tail is stiff, it means the shrimp is dead and should not be eaten. 4. Whether it is live shrimp or frozen shrimp tails, the heating time is best not less than 20 minutes.

Tags

• hot dishes
• home cooking
• chinese banquet
• hunan cuisine
• chili powder
• cinnamon
• cooking wine
• crayfish
• garlic
• onions
• pixian douban chili sauce
• sesame oil
• star anise
• stock
• thirteen incense
• fragrant leaves
• salt
• vegetable oil

Ingredients

Steps

1. 1 Have all kinds of materials ready. I used to use Pixian Douban Chili Sauce in the past, but I ran out this time, so I used fresh chili sauce instead, or you can use Laoganma

   

2. 2 Thaw lobster tails, rinse and drain and set aside

   

3. 3 Heat oil in a pan and sauté onions, garlic, star anise, cinnamon and bay leaves. Because I made it at night, I didn’t add ginger

   

4. 4 Add chili sauce and stir-fry until fragrant

   

5. 5 Pour in the crayfish and stir-fry to remove all surface moisture

   

6. 6 Add salt, cooking wine, chili powder, stock, sesame oil, and bring to a boil

   

7. 7 Skim off the foam, simmer over low heat for 20-30 minutes, and then soak until the flavor is absorbed