Spicy crayfish

Overview

How to cook Spicy crayfish at home

Tags

• hot dishes
• hunan cuisine
• old man
• late night snack
• dinner with friends
• summer recipes
• cinnamon
• cooking wine
• crayfish
• garlic
• onions
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Put the crayfish into the water and soak it with some salt for about half an hour. Prepare a clean toothbrush and wash the lobsters one by one after washing them. Pay attention to scrubbing the belly area.

   

2. 2 Use scissors to cut off the head (with the black part) of the cleaned lobster, and pull out the middle gut line from the tail.

   

3. 3 Prepare salt, cooking wine, rock sugar or granulated sugar (to enhance freshness), hot pot ingredients (can be added if you want more flavor), onion, ginger, garlic, star anise, pepper, bay leaves, chili, etc.

   

4. 4 Pour oil into the pot, add the ingredients over low heat, squeeze slowly until the aroma comes out, add the hot pot ingredients and continue for about two minutes to get the spiciness out.

   

5. 5 Remember to drain the red shrimp after handling it.

   

6. 6 Add the lobster and stir-fry until the shrimp changes color. Add cooking wine, add water, just enough to cover most of the shrimp, add salt and sugar.

   

7. 7 Because there are parasites in lobster, boil the water for at least twenty minutes and no more than half an hour at most, otherwise the meat will not be fresh and tender. When the time is up, collect the juice and take it out of the pot.