Spicy crayfish

Overview

Many of the dishes I make now are the finished products that I have taken before and now I have to re-shoot them all over again. In the past, the memory of my mobile phone was small and I could only take hundreds of photos of the finished products. There was no way to save the process and no time to post the recipes.

Tags

• hot dishes
• hunan cuisine
• summer recipes
• lunch
• dinner
• students
• chicken essence
• chili
• chili oil
• chives
• cinnamon
• cooking wine
• doubanjiang
• ginger
• ginkgo
• light soy sauce
• lobster
• old soy sauce
• star anise
• sugar
• vinegar
• zanthoxylum bungeanum
• black pepper
• salt

Ingredients

Steps

1. 1 For the freshwater shrimp you bought, cut off the beards and legs, remove the shrimp threads, and then scrub them clean with a brush. (The roots of the lobster’s thin claws are most likely to harbor dirt and must be cut off.)

   

2. 2 Boil water in a steel pot and pour the shrimp into the blanching water. (Just change color)

   

3. 3 Remove from cold water.

   

4. 4 Slice, cut chives into sections, chili, Sichuan peppercorns, ginkgo, star anise, cinnamon, and there are no other marinades at home. (If you have children and want to give them some shrimp, I will give them a lot less chili pepper. If it is only for adults and they can tolerate spicy food, you can add more.)

   

5. 5 Heat oil in a pan, add chili pepper, star anise, cinnamon, ginkgo, ginger and sauté until fragrant.

   

6. 6 Then add chives and garlic and sauté until fragrant.

   

7. 7 Add the drained shrimp and stir-fry.

   

8. 8 Add water that is level with the shrimps and cook. When the water is dry, add salt, chicken essence, sugar, black pepper, dark soy sauce, cooking wine, vinegar and chili oil bean paste. (Crayfish must be cooked thoroughly at high temperature to ensure that the bacteria and parasites in the lobster are killed)

   

9. 9 What, the shrimp meat is complete enough!

   

10. 10 Here’s a photo of the plate I made before.