Braised prawns (spicy crayfish)

Overview

Crayfish is indeed an Internet celebrity in the late-night snack world today. Every Saturday and Sunday, I am stimulated by the photos posted by my friends in the circle of friends. I like to eat crayfish, but I prefer to eat what I cook. The first is the affordability. A pound of crayfish is more than 20 yuan in the market, while a portion in a food stall can easily cost one or two hundred. The second is that the crayfish you make yourself is safe to eat. Before cooking, the crayfish will be washed very clean and washed repeatedly with a brush. I guess no one on the market will clean the crayfish as seriously as I do.

Tags

• hot dishes
• appetizers
• home cooking
• chinese banquet
• chili sauce
• crayfish
• edible oil
• garlic
• ginger
• oyster sauce
• rice wine
• thirteen incense
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients,

   

2. 2 Brush the crayfish. The two pairs of large pincers of the crayfish are particularly powerful. Be sure to hold the shrimp from the back and scrub the abdomen with a brush. (Crayfish like to live in the mud of fresh water, so they must be cleaned).

   

3. 3 I spent more than half an hour cleaning the crayfish, and the clean crayfish is safe to eat. After washing, remove and drain.

   

4. 4 Heat the frying pan, pour in 2 pounds of cooking oil, and when the oil is hot and bubbles, pour in the crayfish.

   

5. 5 High temperature fried crayfish. (Fried crayfish are bright red in color, crispy on the outside and tender on the inside, and are more flavorful when simmered. Crayfish without oil are dark red in color, have thick shells, and are less flavorful.) After frying for 3 to 5 minutes, remove and drain the oil.

   

6. 6 Pour some fried oil into the wok, stir-fry the ginger bamboo shoots over medium heat, stir-fry until fragrant, then add the peppercorns and stir-fry.

   

7. 7 Pour in chili sauce, soy sauce, oyster sauce, and thirteen-spice powder and stir-fry over high heat. Before adding water and simmering, pour in rice wine (or beer) and salt.

   

8. 8 Add water and simmer. It is recommended that the water be quickened to cover the crayfish. After simmering on high heat for 10 minutes, turn to medium-low heat and simmer for 20 minutes to add flavor.

   

9. 9 During this period, check to see if the soup has simmered dry, taste to see if the flavor is sufficient, and whether it has been simmered to absorb the flavor. When there is not much soup left, take it out of the pot.