Hunan specialty shrimp

Overview

Hunan specialty shrimp, flavored snails, and flavored crab are traditional Hunan delicacies. Paired with cold beer as a summer late night snack, it adds juicy color throughout the summer.

Tags

• hot dishes
• hunan cuisine
• camellia oil
• chicken powder
• cinnamon
• cooking wine
• crayfish
• cumin powder
• doubanjiang
• dried chili pepper
• edible oil
• garlic
• old soy sauce
• onions
• oyster sauce
• spicy spicy food
• star anise
• water starch
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• red perilla
• salt

Ingredients

Steps

1. 1 Remove the head shell, brains and intestines of crayfish, wash them and set aside for later use (pour in some salt when cleaning, this will not only sterilize but also clean some dirt)

   

2. 2 Wash and cut the dried chilies into sections, wash and cut the red perilla into sections, wash the onions, ginger and garlic, cut into slices of ginger, slice the onions into chopped green onions and mince the garlic. Set aside.

   

3. 3 Heat the pan with oil

   

4. 4 Pour in the onions, ginger and garlic and sauté until fragrant.

   

5. 5 Pour in the bean paste, Sichuan peppercorns, and dried chili peppers and stir-fry until fragrant.

   

6. 6 Pour in the perilla and stir-fry

   

7. 7 Pour in the washed crayfish and stir-fry evenly. Add salt, sugar, oil and cooking wine and stir-fry evenly.

   

8. 8 Pour in appropriate amount of water, add star anise, cinnamon bark, bay leaves, chicken powder, dark soy sauce, spicy oil, and cumin powder and cook for 30 minutes until the flavor develops.

   

9. 9 Pour in tea oil, water starch, chopped green onion, stir-fry until slightly thickened.

   

10. 10 Just load it into a plate.