spicy crayfish

By BenjaminKuvalis

spicy crayfish
Ingredients: chili,crayfish,white sugar,Jiang,cinnamon,green onions,pepper,geranyl,refined salt,garlic

Recipe Recommendations

  • crayfish 500
  • pepper appropriate amount
  • chili appropriate amount
  • green onions appropriate amount
  • garlic appropriate amount
  • Jiang appropriate amount
  • geranyl appropriate amount
  • cinnamon appropriate amount
  • refined salt appropriate amount
  • white sugar appropriate amount

Steps for spicy crayfish

  • Make step 0
    1
    After buying back the crayfish, put it in a basin, rinse it twice with water, add 2 tablespoons of salt, and then pour in water to soak the crayfish for 2 hours for better cleaning. Remove the black lines (shrimp intestines) of the crayfish: Control the crayfish with one hand, hold the tail wings in the middle of the crayfish's tail with the other hand, and gently pull them off. If you feel dangerous in this way, you can put the crayfish in a basin and quickly freeze them in the refrigerator, so that the crayfish will be honest.
  • Make step 1
    2
    Pour the red pepper into a pan filled with water. After boiling over high heat, turn off the heat and soak in the water in the pan for about 1 hour.
  • Make step 2
    3
    Remove the soaked peppers and mash them with garlic mortar, taking care not to splash them on your face and eyes.
  • Make step 3
    4
    Pour clear water into the pot, boil it over high heat, add the crayfish and blanch it for 2 minutes, then remove it, rinse off the foam with clear water and remove it for later use.
  • Make step 4
    5
    Pour the oil into the pan, add ginger slices, cinnamon, and pepper and saute until fragrant.
  • Make step 5
    6
    Add the smashed chili paste and stir-fry until fragrant.
  • Make step 6
    7
    Pour in the blanched crayfish and stir fry over high heat.
  • Make step 7
    8
    Sprinkle in garlic cloves and add refined salt
  • Make step 8
    9
    Pour in 1 tablespoon of cooking wine to remove the fishy smell
  • Make step 9
    10
    Add 1 spoonful of white sugar and stir fry well.
  • Make step 10
    11
    Pour in clear water, make sure not to pass the crayfish. Bring to the boil over high heat and simmer over low heat for 20 minutes to make the soup thick.

    • spicy crayfish Make Tips

    The taste of crayfish is not good. The taste of the crayfish you eat is actually not the taste of the shrimp itself. It is mainly the comprehensive taste of the soup of various soups. The main reason why this taste is eating crayfish is because it has a greater appeal. Maybe it is the function of "poppy shell" and can be addictive. Moreover, if crayfish are improperly processed and handled, the consequences are serious. Every year, there are many examples of discomfort caused by eating crayfish. Because crayfish live in ditches or ponds in the wild, they have more bacteria.

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