Fried crayfish
Overview
I really don’t understand how this thing can be sold at such a high price in restaurants. I have ordered a few well-known takeaways, but the feeling is nothing more than that. This thing is suitable for making a large pot at home. It is fragrant and spicy. You can make it as spicy as you want, open a few cans of beer, and enjoy your leisure time leisurely.
Tags
Ingredients
Steps
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First put the white sesame seeds into the pot, stir-fry over low heat, stir-fry until fragrant, let cool and set aside
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Hold the back of the crayfish, use a clean new toothbrush to clean all the dirt on the abdomen, legs, and mouth, then pour in oil and an appropriate amount of water, leave it for half an hour to let the crayfish spit out the dirt, and then rinse it. The processed crayfish looks very fresh. There is no need to remove the heads or threads from thoroughly washed crayfish. Remove the threads and then cook them. The shrimp meat will fall apart easily, so the meat of the whole cooked shrimp will be particularly firm and plump.
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Pour a lot of rapeseed oil into the pot, add ginger, garlic, Sichuan peppercorns, and star anise and fry until fragrant. Use about 3 times more oil than you usually use for a plate of vegetables. The crayfish fried in this way will be particularly fragrant.
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Pour the lobster in and fry over high heat until the crayfish slowly turns red and bright in color.
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Add sweet noodle sauce and white sugar and stir-fry.
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Add cooking wine, light soy sauce, dark soy sauce, and a little salt. If it feels particularly dry, add a little boiling water. Use more cooking wine than water. Cover and simmer for about 20 minutes until fully cooked
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Add the green onions, open the lid and reduce the juice over high heat.
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Mix well and take out the pot
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Sprinkle with the previously fried white sesame seeds.
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Finished product
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Finished product
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Finished product
