Grilled Crayfish with Garlic Butter

Overview

A few days ago, a friend went to Sichuan and Chongqing. Jiuzhai, Chengdu, and Chongqing are all places I have always wanted to go but never dared to go. Because friends who have been there have told me that they are all spicy, and you can’t do it... In fact, the catering industry is now so developed that various cuisine restaurant chains are found in every city. Even in Sichuan and Chongqing, there will be too many Jiangsu, Zhejiang, Cantonese, Western, Japanese, Thai, and even Northeastern cuisine from my hometown. The world of gourmet food has already encompassed everything, and you can taste the whole world in one place. But the meaning of traveling for foodies is to taste the most local delicacies. I went to the morning market on a weekend morning and came across lively crayfish. This stuff is very popular in the Sichuan food street, but I have never tried it in Zhiji because the one made there is too spicy and I can’t stand it. Happy Di bought it home and planned to make a crayfish dish suitable for him. Although he was very careful when cleaning it, his hand was pinched by a particularly vicious one. Humph, let's see how I roast you! ! ! Come on, let's hurt each other~~ Originally, I wanted to make it not spicy at all. I added millet pepper just for the color to look good, but after it was done, it would still be a little spicy, but it was still acceptable at such a slight level. I love that foodies can actually try spicy food in order to travel to places they long for. The roasted crayfish is red and bright, a brilliant red, which makes people's index fingers twitch when they look at it. It's such a great red color, and just looking at it makes me feel like I'm all alive after eating it. Just drink beer, sip crayfish, dip in the soup and bite the sweet shrimp tail meat, life is like a hot color...

Tags

• hot dishes
• chinese banquet
• oven dishes
• summer recipes
• bbq sauce
• butter
• cooked white sesame seeds
• crayfish
• garlic
• liquor
• millet pepper
• ginger
• green onions
• water

Ingredients

Steps

1. 1 Cut off the beards on the abdomen of the crayfish, wash them clean, cut off the head below the eyes, and pick out the sand sacs on the shrimp heads and throw them away.

   

2. 2 Cut 10 grams of ginger into shreds.

   

3. 3 Mix the barbecue sauce with white wine and water and add shredded ginger to make a marinade.

   

4. 4 Put the crayfish into a crisper, pour in the marinade, stir evenly, cover and let stand for 2 hours.

   

5. 5 Cut the remaining 5g ginger into cubes, dice 10g garlic, and prepare 5g millet pepper.

   

6. 6 Put 20g of butter in the wok, turn to low heat, add ginger, garlic, and millet pepper after melting, and stir-fry until fragrant.

   

7. 7 Add crayfish and pickled shrimp marinade, stir-fry evenly, and stir-fry for a while until the shrimp turns red.

   

8. 8 Pour into a tin and place in the middle rack of an oven preheated to 200 degrees.

   

9. 9 Time for about 20 minutes.

   

10. 10 Cut the remaining 10g garlic into cubes, 5g millet pepper into sections, and the green onion into sections.

    

11. 11 Put 20g butter in the wok and heat over low heat to melt. After the oven program runs for 15 minutes, take out the tin box, sprinkle garlic and millet peppercorns on the crayfish, and pour melted butter over it.

    

12. 12 Then put the tin box into the oven and continue baking until the end of the process. After taking it out, sprinkle green onions and cooked white sesame seeds on the surface and serve.