Spicy Crayfish

Overview

I have never made crayfish by myself before, but I saw one sold in the market some time ago. Many people said that they sucked it with their fingers in the end, so I bought it and made it myself without fear of trouble. It really is so! Since this dish has spicy food, I made it all by myself. I just felt that the meat was a bit missing, and I almost bit my fingers!

Tags

• hot dishes
• common dishes
• meat dishes
• hunan cuisine
• old man
• sichuan cuisine
• dinner with friends
• summer recipes
• lunch
• crayfish
• doubanjiang
• dried chili pepper
• ginger
• oil
• rice wine
• zanthoxylum bungeanum
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Keep the purchased crayfish in clean water for half a day. The water needs to be changed several times during the process. Clean it with a toothbrush before cooking (it is best to wear gloves to prevent accidental bites).

   

2. 2 There are 3 pieces of lobster tail, take the middle piece and pull out the intestines.

   

3. 3 Then use scissors to cut off the front half of the shrimp head to make it cleaner.

   

4. 4 Rinse and drain the clean crayfish and set aside.

   

5. 5 All ingredients.

   

6. 6 Heat oil in a pan, add all ingredients and stir-fry until fragrant.

   

7. 7 Add bean paste and stir-fry until red oil comes out.

   

8. 8 Add the crayfish and stir-fry, then pour in the rice wine.

   

9. 9 Add an appropriate amount of salt, add a large bowl of water, cover the pot and simmer for about fifteen minutes.

   

10. 10 Finally add appropriate amount of soy sauce and season appropriately.

    

11. 11 Delicious crayfish is finished.