Spicy Crayfish

Overview

When I went to the seafood wholesale market two days ago, I discovered that all the crayfish were already very plump. Speaking of which, early summer is the best time to eat crayfish. At this time, when the shrimps are yellow and full of fat, the delicious taste greatly stimulates people's appetite. Even the three sections on the shrimp claws are springy and snowy muscles from beginning to end. How can it not make people salivate? How can you go to a restaurant to eat a pot of shrimps without queuing for two or three hours? Forget it, it’s better to buy crayfish and cook it back. It’s hygienic and affordable. The most important thing is that it tastes good. You can enjoy the fun of cooking and eat it to your heart’s content. Today I will introduce to you how to eat crayfish that has conquered the appetite of thousands of diners - spicy crayfish. The color of the dish is red and bright, the shrimp meat is tender and tasty, and the taste is spicy and rich, which makes people want to eat it. Another great advantage of eating at home is that you don’t need to be so particular when you look at such a large amount. You don’t need to wear disposable gloves, just get started. Where is the wine?

Tags

• snacks
• hot dishes
• appetizers
• seafood
• common dishes
• hunan cuisine
• old man
• sichuan cuisine
• spring recipes
• summer recipes
• banquet dishes
• lunch
• iodine supplement
• cinnamon
• cooking wine
• crayfish
• doubanjiang
• dried red chili pepper
• oil and salt
• onion, ginger and garlic
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• soy sauce

Ingredients

Steps

1. 1 Hold the shrimp in your left hand, turn the crayfish belly upward, rinse and brush it clean directly under clean water;

   

2. 2 Hold the crayfish face up and find the middle piece of the shrimp tail;

   

3. 3 Pull out the shrimp thread (intestine) from the tail;

   

4. 4 Drain the shrimp;

   

5. 5 Prepare other materials,

   

6. 6 Heat the pan with cold oil, add more oil, and add the processed crayfish;

   

7. 7 Stir-fry continuously until the shrimp turns red, stir-fry to remove the water and remove;

   

8. 8 Leave a little oil in the pot, add bean paste and stir-fry;

   

9. 9 After stir-frying until red oil comes out, add onions, ginger, garlic, star anise and other aniseed ingredients and continue stir-frying;

   

10. 10 Stir-fry, add water or beer (just enough to cover the lobster), soy sauce and cooking wine and bring to a boil over high heat;

    

11. 11 Add the freshly fried crayfish and cook for 20 minutes (depending on the size);

    

12. 12 Add salt and reduce the juice over high heat;

    

13. 13 Finally add some sugar and stir-fry evenly;

    

14. 14 Let the crayfish soak in the soup for a while;

    

15. 15 Load them into the pot.