Spicy crayfish

Overview

Every year when I eat crayfish, I can’t help but think of my mother who went to heaven. Every summer in my hometown, rural elderly and children catch crayfish and sell them at very cheap prices. Whenever she encounters a crayfish at a suitable price at this time, her mother will buy it and take it home. With just one phone call, my mother’s siblings and their whole family would gather at my house. We sat at two tables, drank beer, ate spicy crayfish, and chatted. I casually make phone calls to my relatives who are out of town and tell them that they are eating crayfish. It made people drool all over the place (including me occasionally) who didn't go home. Even if the spicy food makes your stomach hurt, you can't stop eating it, and the whole house is filled with the warmth of home. I also learned to make this dish from my mother. I have been reluctant to cook this dish after my mother left. Just looking at the crayfish makes me think of my mother and my heart aches. Time has allowed me to gradually get used to the days when my mother is not around, and I still think of my mother occasionally. I made crayfish today to remember my mother.

Tags

• hot dishes
• meat dishes
• crayfish
• green onions
• kimchi
• lard
• pickled ginger
• pickled pepper
• rapeseed oil
• rice wine
• star anise
• thirteen incense
• vinegar
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Remove the shrimp heads first.

   

2. 2 Remove the tail. Pinch the middle of the shrimp tail and pull hard to release the shrimp tail. After removing the heads and tails of four pounds of shrimp, only one pound is left

   

3. 3 Brush it clean with a toothbrush, then marinate it with a little salt and some rice wine.

   

4. 4 Prepare seasoning. Cut the garlic in the middle. Slice ginger, cut pickled peppers and kimchi into sections.

   

5. 5 Appropriate amount of pepper and star anise. Cut dried chili peppers into sections for a small bowl (I forgot to take a photo of the chili peppers, increase or decrease the amount according to your spiciness) and cut half a green onion into four sections

   

6. 6 Add rapeseed oil, add shrimp and fry until shrimp turns red, scoop into another container and set aside.

   

7. 7 Use the remaining oil in the pot to add some lard, add pickled peppers, pickled ginger, and kimchi and stir-fry until fragrant. Add old ginger and a little garlic and stir-fry for a while (use a little more garlic and use later)

   

8. 8 Add the crayfish and stir-fry for a while. Add the dried chili pepper, Sichuan peppercorns and star anise and stir-fry until fragrant.

   

9. 9 After frying until fragrant, add some rice wine and stir-fry for a while, then add water.

   

10. 10 After the water boils, cook over medium-low heat and simmer for 5 minutes. Add the remaining bowl of garlic and a spoonful of salt. Continue to cook.

    

11. 11 Cook for twenty minutes, add green onions and appropriate amount of thirteen-spice powder. A little vinegar. Season and add some salt.

    

12. 12 Cook for a few more minutes.