Spicy crayfish

Overview

Every summer evening, Jinan barbecue and crayfish are a must, with fresh beer 🍺, it’s a great pleasure! The crayfish outside is delicious, but after all, it is not as hygienic as making it yourself. Besides, if you eat it outside, you will get a red ticket^_^ I bought it for 15 yuan a pound, two pounds for a big pot, and it tastes great~ If you also like Ma Xiao, why not learn from me~

Tags

• hot dishes
• hunan cuisine
• old man
• dinner with friends
• lunch
• beer
• chicken essence
• cooking wine
• crayfish
• dried chili pepper
• onion, ginger and garlic
• oyster sauce
• pepper
• star anise
• vinegar
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Brush 2 pounds of lively crayfish one by one with a brush, repeat several times until the water is clear, take them out and drain them for later use. I don’t dare to touch live crayfish. My family cleans them. The shrimp threads can be removed when eating!

   

2. 2 Prepare the ingredients according to the details, add more onions, ginger, garlic, and break up the dried chilies.

   

3. 3 Put more oil in the pot, three times the amount you usually use for cooking, sauté onions, ginger and garlic

   

4. 4 Stir-fry dried chili peppers, star anise, bay leaves, Sichuan peppercorns, and peppercorns (1:3) over medium heat until fragrant, then turn to high heat. (It is better to use more condiments than less. The amount of pepper and pepper in the picture is too small. I will double the amount later, for your reference)

   

5. 5 Stir-fry the crayfish over high heat. If there is a large amount, you can add it in batches.

   

6. 6 Stir-fry the crayfish until it changes color, then add an appropriate amount of cooking wine, 200ML beer (white wine is better), a small amount of water, oyster sauce, salt and sugar, cover and simmer. (The crayfish shell is not easy to taste because of its thick shell. You need to use a large amount of salt, sugar, chili pepper, and peppercorns. It’s an unexpected amount, haha! Don’t make too much soup, just 2/3 of the amount of crayfish, otherwise the meat will become old if the juice takes too long. The picture shows how the soup looks like when it is boiling, but there is not so much in reality.)

   

7. 7 As shown in the picture above, boil the water and simmer for about five minutes, then open the lid and stir-fry until the juice is reduced, so that the meat is fresh and tender. Don't fry it dry, leave some soup to make it more delicious. Finally, add a little vinegar and an appropriate amount of chicken essence, and turn off the heat.

   

8. 8 Take out the pot, a big pot! In the end, even the shrimp legs were robbed, so I had to lick the basin clean haha😄 Do you think it tastes good ^_^