Spicy crayfish

Overview

1. My WeChat public account [Azalea Food], follow it and you can view the food recipes and weight-loss experiences that I carefully edit for everyone every day!

Tags

• appetizers
• seafood
• common dishes
• hunan cuisine
• old man
• late night snack
• dinner with friends
• summer recipes
• aniseed
• cao guo
• cinnamon
• crayfish
• dried chili pepper
• huadiao wine
• lilac
• nutmeg
• old ginger
• rock sugar
• sugar garlic
• vine pepper
• white cardamom
• white sesame
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• salt
• vegetable oil

Ingredients

Steps

1. 1 As shown in the picture, pinch the lobster's claws with your thumb and index finger so that your hand will not be pinched by it.

   

2. 2 Use a clean small toothbrush to brush the shrimp clean and then wash it a few times. Crayfish are relatively dirty, so washing them a few times will make them cleaner.

   

3. 3 Hold the crayfish with one hand, pinch the tail in the middle of the tail of the shrimp with the other hand, pinch hard, and pull the shrimp line out.

   

4. 4 Prepare some spices: dried chilies, Sichuan peppercorns, vine peppers, chopped candied garlic and garlic, white sesame seeds, Shaoxing rice wine and rock sugar. There is a big difference between Sichuan peppercorns and vine peppers. Sichuan peppercorns are redder in color and have a numbing taste, while vine peppers are greener in color and have a numbing taste. The candied garlic really enhances the flavor. Dried chili peppers on the market are also divided into spicy and heavy spicy in terms of taste. Spicy is the kind with lower spiciness, and heavy spicy is the kind of extremely spicy. I made it with a mix of two types of peppers. You can adjust the spiciness of the chili pepper according to your own taste. Adding rock sugar also softens the spicy taste and makes it less dry and spicy! Shaoxing rice wine can remove the fishy smell from shrimp.

   

5. 5 Have dry spices ready.

   

6. 6 To fry Xiao Long Xiao, you need to put more vegetable oil, about 200ml is enough. First, sauté the Sichuan peppercorns and aniseed over low heat for 2-3 minutes.

   

7. 7 Then add white pepper, nutmeg, cloves and other dry spices to bring out the fragrance.

   

8. 8 Add white sesame seeds to bring out the aroma.

   

9. 9 Add dried chilies and sauté until fragrant.

   

10. 10 Add sugar garlic and garlic and stir-fry for a while. Don’t reverse the order of frying the spices!

    

11. 11 Pour in all the crayfish and stir-fry for about 2 minutes. Add 50 grams of Shaoxing rice wine.

    

12. 12 Cover the pot and simmer over low heat for 8-10 minutes, opening the lid and turning twice.