Flavored Crayfish

Overview

During the season when lobsters are on the market, I always take the trouble to go to the market wharf to select fresh shrimps, raise the shrimps and spit them out, clean and remove the heads, remove the intestines and remove the gills, open the backs and oil them, and make fresh soup. Perilla is always available at home. For me, the flavored shrimp is no longer a delicacy that satisfies the pleasure of the mouth and tongue, but a carrier of nostalgia. I take a sip of fresh soup, eat a bite of tender meat, drink a glass of strong wine, and feel the steam in my eyes. In a trance, I returned to the hometown where I had always dreamed. My parents smiled kindly at the dining table and waved to me to eat. They nagged me to pay attention to my health and drink less. They whispered to me to get married as soon as possible...

Tags

• hot dishes
• home cooking
• aged vinegar
• chili sauce
• cinnamon
• crayfish
• dried chili pepper
• erguotou
• garlic seeds
• ginger
• heart-warming tempeh
• oyster sauce
• perilla
• star anise
• steamed fish with soy sauce
• stock
• zanthoxylum bungeanum
• fragrant leaves
• salt
• white pepper

Ingredients

Steps

1. 1 Put the crayfish into clear water with a little salt and rest for 1 day. During this period, change the water several times until the breeding water is clear

   

2. 2 Drain the water from the crayfish, put it into a deep and large container, pour in a large amount of Erguotou, white vinegar, and salt, and let the crayfish spit out the remaining dirt in the body and be stunned

   

3. 3 Wash the crayfish again with water, use a brush to clean the body and belly of the shrimp, peel off the head shell of the shrimp and discard it, tear off the gills to remove the so-called shrimp yellow, pull out the intestines from the middle of the tail carapace of the crayfish, make a knife on the back of the shrimp, rinse with water and set aside

   

4. 4 Cut the ginger into large pieces, peel the garlic seeds, remove the stems and crack them, wash the dried chilies, star anise, cinnamon, bay leaf, pepper and other spices, soak the perilla and fermented black beans, wash and set aside

   

5. 5 Put a lot of oil in the pot, heat it over medium heat, add the cleaned crayfish and fry it in the oil until the shrimp shells burst into red, remove and drain the oil and set aside

   

6. 6 Leave the base oil in the pot, add ginger, garlic, dried chili, star anise, cinnamon, bay leaf, pepper and other spices, perilla, heart-shaped tempeh, etc. and saute until fragrant

   

7. 7 Add crayfish and stir-fry for 1 minute. Add chili sauce, oyster sauce, steamed fish soy sauce and Erguotou and stir-fry evenly

   

8. 8 Add the stock, bring to a boil over high heat, add the mature vinegar, turn to medium heat and simmer for 10 minutes, add salt, cook for 10 minutes until the soup is slightly reduced, sprinkle with white pepper, take it out, use your favorite vegetables as the base, pour the flavored shrimp and stock into a dry pot or hot pot, sprinkle with green onion or coriander segments and serve