Spicy crayfish

Overview

The hot summer is the season of the year when people practice street stalls. When people have fallen asleep soundly in the middle of the night, there is a group of people sitting at street stalls to start their nightlife~ Spicy crayfish has its unique personality; it is sought after by countless foodie fans! Spicy crayfish is the first choice for men during the European Cup, for women watching TV dramas, and for gatherings with friends. Their love for crayfish continues to grow. Even people who don’t like chili peppers go crazy. It is no exaggeration to say that crayfish is the fighter among food stalls. I can't get enough of it, and I have to serve several plates of delicious food in a row that won't stop me from craving for food. When is spring flowers and autumn moon, you have to eat lobster late at night! The person who said this is simply a cruel and evil person! Spicy crayfish, bright red in color, spicy and fresh, has become a classic snack at street beer stalls on summer nights. Eating spicy crayfish and drinking cold beer, I don't know how refreshing it is. It also adds to the heat. However, crayfish sold outside are too expensive and cannot guarantee hygiene. In this case, I might as well do it myself today. The key to making spicy crayfish is the taste. It is a combination of spicy, sweet, numbing, fragrant and other flavors. The combination of various subtle and trace feelings will subvert your concept of crayfish ~ it is simply a replica! The practice is actually very common. First, dark soy sauce is used to color it, which determines the base of the flavor, and a large amount of Huadiao wine is added to activate the meat texture of the crayfish. The aroma of wine and the spicy aroma are combined, and the wonderful taste is self-evident! The shrimp shells are delicious when dipped in soup and licked on the shell; the only thing is that the cooking time is longer, the soup is more, and the heat is right; the time is enough, but after cooking. The taste is simple and simple, with no special or fancy spices or particularly complicated seasonings. It is the most homely taste that you cannot get in food stalls and restaurants. The simplest way to bring out the layers of taste is actually very difficult. It has a bit of salty and numbing taste when imported, a bit sweet when chewed, and a bit spicy after eating. Let's do it together ~ Originally created by GODOFMERCY Moses Restaurant, this article is based on my real experience, and part of the knowledge comes from the Internet. The content is for reference only and is purely personal preference. Please do not comment unless you like it. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.

Tags

• hot dishes
• home cooking
• chinese banquet
• hunan cuisine
• children
• summer recipes
• lunch
• banquet
• aniseed
• cinnamon
• crayfish
• doubanjiang
• dried chili pepper
• ginger
• green onions
• huadiao wine
• light soy sauce
• millet pepper
• oil
• old soy sauce
• soybean paste
• white sugar
• fragrant leaves
• garlic
• peppercorns
• salt

Ingredients

Steps

1. 1 First prepare the ingredients ~ 5 pieces of garlic and 1 piece of ginger.

   

2. 2 green onion

   

3. 3 Choose live crayfish. Put it into a basin and rinse it twice with clean water; put 2 tablespoons of salt in the basin, then pour water to cover the crayfish and soak it for 2 hours for better cleaning. Crayfish live in mud; there is too much mud on their bodies. Rinse the crayfish repeatedly, brush the body, cut off the whiskers, twist and pull the middle piece of the tail to remove the intestines, clean and drain.

   

4. 4 Heat oil in a pan and sauté some dried chilies until fragrant.

   

5. 5 Add chopped ginger, garlic and millet pepper.

   

6. 6 Chop the soybean paste and bean paste into small pieces, pour into the pot and saute until fragrant.

   

7. 7 Add crayfish and stir-fry until shrimp shells turn red and shrimp bodies are rolled; add large dried chili peppers, cinnamon bark, bay leaves, aniseed and Sichuan peppercorns and stir-fry until fragrant.

   

8. 8 Add salt to taste.

   

9. 9 Add white sugar.

   

10. 10 First use dark soy sauce to color it, which determines the base of the flavor.

    

11. 11 Continue to stir-fry until fragrant and add light soy sauce

    

12. 12 Add a large amount of Huadiao wine to activate the meat texture of crayfish

    

13. 13 Add water to about level with the crayfish.

    

14. 14 Stir-fry evenly, add green onions, cover, and cook over medium heat for 15 to 20 minutes. Don't boil the soup dry until the juice is half dry; sprinkle with chopped green onions.