Spicy Crayfish

Overview

How to cook Spicy Crayfish at home

Tags

• hot dishes
• home cooking
• cinnamon
• crayfish
• dried red chili pepper
• five spice powder
• garlic
• ginger
• onions
• pixian doubanjiang
• rice wine
• star anise
• sugar
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Soak 600 grams of lobster in water and wash it with a brush

   

2. 2 If you grab the tail of the lobster, you can see that there are three petals

   

3. 3 Grasp the top flap and slowly pull it back to completely pull out the intestines of the shrimp

   

4. 4 Then rinse again with water

   

5. 5 Prepare the ingredients: 3 cloves of garlic, 1 and a half teaspoons of Pixian County, 1 teaspoon of five-spice powder, about 20 Sichuan peppercorns, 2 green onions, 4 red peppers, 1 star anise, 3 bay leaves, 1 piece of cinnamon, 1 piece of ginger

   

6. 6 Garlic, ginger, slices, green onions, and peppers cut into sections and set aside

   

7. 7 Pour cooking oil into the pot and heat it (a little more oil), add lobster and stir-fry

   

8. 8 Add all the ingredients and stir-fry until the crayfish turns red

   

9. 9 Remove and set aside

   

10. 10 Leave oil in the pot, add 1 and a half teaspoons of Pixian bean paste, 2 teaspoons of sugar, stir-fry evenly

    

11. 11 Add 1 teaspoon of five-spice powder, add 1 bag of rice wine (or 1 can of beer) and stir well

    

12. 12 Pour in the crayfish and stir-fry for a few times

    

13. 13 Add a bag of rice wine or a can of beer. If it is not enough, add an appropriate amount of water until it is almost level with the crayfish. Add 1 tsp of salt and bring to a boil. When the water dries to half the height of the shrimp, turn off the heat. Stir-fry a few times and use the preheating of the pot to simmer for a while

    

14. 14 Especially fragrant...

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures

    

17. 17 Finished product pictures