Spicy crayfish

Overview

Spicy crayfish is very popular across the country. From the end of the 20th century to the present, people's love for crayfish has only increased. This time of year is a good season for eating crayfish. In the past, I couldn’t do anything but go to restaurants to eat. Prices have been rising every year. Even so, I still couldn’t help but go there to satisfy my craving! Ever since I learned how to make crayfish from a friend, I have never eaten them in a restaurant because the ones I make taste the same as the ones sold. They are spicy and delicious, and my family loves them. Although it is harder to make it yourself, it is cheaper and more affordable than selling it, and it is also clean and hygienic.

Tags

• snacks
• common dishes
• hunan cuisine
• anhui cuisine
• children
• late night snack
• dinner with friends
• summer recipes
• angelica dahurica
• cao guo
• chenpi
• chicken essence
• chili powder
• cinnamon
• cooking wine
• crayfish
• light soy sauce
• old soy sauce
• star anise
• sugar
• vinegar
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger slices
• green onions
• salt
• vegetable oil

Ingredients

Steps

1. 1 Fresh crayfish

   

2. 2 First, clean the shell of the crayfish with a brush

   

3. 3 Then use scissors to remove the sand sac from the lobster head

   

4. 4 Then use your fingertips to pinch the middle of the lobster tail and pull it out, and the sand thread will be easily removed

   

5. 5 Prepare washed lobster and seasonings

   

6. 6 Onion and ginger slices

   

7. 7 Add oil to the pot (more oil is needed), heat the oil and add sugar

   

8. 8 Pour in the crayfish and stir-fry over medium heat (be careful not to burn your hands when pouring the lobster)

   

9. 9 Stir-fry the crayfish until it turns red and the water comes out. Add the green onion and ginger slices and stir-fry for a while

   

10. 10 Pour in the seasonings and chili powder from step 5 and stir-fry

    

11. 11 After frying until fragrant, add cooking wine, light soy sauce, and dark soy sauce

    

12. 12 Stir the vinegar and chicken essence evenly

    

13. 13 Add half a pot of water

    

14. 14 Add salt

    

15. 15 Stir well, cover, and cook over medium heat for 15 to 20 minutes

    

16. 16 Reduce the sauce until it is semi-dry

    

17. 17 Take it out of the pan and enjoy it on a plate!