Spicy crayfish

Overview

Fresh and spicy crayfish, the first time I made it, it was a great success. The spicy taste is rich and my mouth is full of oil. It really satisfies my craving!

Tags

• hot dishes
• hunan cuisine
• children
• banquet dishes
• lunch
• banquet
• famous dishes
• angelica dahurica
• chili flakes
• chili pepper segments
• cinnamon
• crayfish
• fennel
• garlic
• lilac
• nutmeg
• onions
• pepper
• star anise
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Clean the fresh crayfish you bought and use scissors to cut open the belly of the shrimp so that the flavor can be absorbed quickly.

   

2. 2 Prepare spices as described.

   

3. 3 Put oil in the wok and heat to 60% hot.

   

4. 4 Pour in the prepared spices and stir-fry over low heat. After about 3 minutes, the aroma reaches its strongest point. Add salt and adjust the saltiness yourself.

   

5. 5 Pour in the crayfish and fry slowly. If you use less oil for frying, or you don't like it to be so greasy, you can add an appropriate amount of water and take it out after the crayfish completely changes color and tastes delicious.

   

6. 6 Place the crayfish on a plate, pour in the soup and serve!