Spicy crayfish

Overview

Summer wouldn't be summer without crayfish. Summer is coming, let me tell you the key points of eating crayfish. The formula: hold your hand (grab the lobster claws with your hands), give you a gentle kiss (taste the lobster), lift the red hijab (peele the head and breastplate of the lobster), untie the red bellyband (tear open the abdominal segments of the lobster), pull down the red trousers (pull off the tail segments and tail limbs), let you eat as much as you can (live the addiction of eating lobster)

Tags

• hot dishes
• hunan cuisine
• summer recipes
• lunch
• crayfish
• dried chili pepper
• edible oil
• light soy sauce
• liquor
• scallions
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Wash and slice onions and ginger, peel and chop garlic cloves. After buying crayfish, wash them and raise them in salt water for two to three hours to remove the internal organs and garbage.

   

2. 2 After two or three hours, use a toothbrush to clean the crayfish, then pull out the internal organs with the scales in the middle.

   

3. 3 Wash and drain the crayfish, put them into hot oil and fry until the skin turns red. (Note that the oil temperature should be high and the frying time should be within ten seconds)

   

4. 4 Leave an appropriate amount of oil in the pot, add onion, ginger, garlic, and stir-fry the spices to bring out the flavor.

   

5. 5 Add the crayfish and stir-fry evenly, and sprinkle a spoonful of white wine around the edge of the pot to remove the fishy smell. Add a large bowl of water to cover the crayfish.

   

6. 6 Add appropriate amount of salt and light soy sauce, bring to a boil over high heat, then turn to medium heat and simmer for about fifteen minutes, until the juice is reduced.

   

7. 7 Delicious and fragrant.

   

8. 8 If you cook too little, you won’t be able to eat enough 😉