Chinese Spicy Crawfish Recipe
In rural parts of China, crayfish was being used as a cheap food ingredient. And when workers from these poorer parts of the country began moving to cities for jobs, they brought their dishes with them. That was the beginning of China's love affair with crayfish.
- bay leaves
- dark soy sauce
- soy sauce
- green onion
- 1 bottle of beer
- dried chilli
- millet pepper
- bean paste
- Sichuan peppercorn
First remove the shrimp line from the purchased lobster (the tail of the crayfish is pulled out from the middle part is the shrimp line). Then use a brush or toothbrush to wipe the abdomen of the crayfish repeatedly, and then use scissors to cut off the shrimp head, then Put it in the basin and wash it repeatedly until the water does not become cloudy.
Pour an appropriate amount of water into the pot and bring it to a boil. Put the previously cleaned lobster into the pot and blanch the water for a while, then remove and set aside.
Pour an appropriate amount of cooking oil into the pot and heat it up, add an appropriate amount of dried chili, garlic cloves, peppercorns, and bay leaves into the pot and stir fry until fragrant, then add two tablespoons of bean paste and stir fry the red oil.
Pour the previously reserved crayfish into the pot and stir fry, then add a spoonful of light soy sauce and 2 spoons of old soy sauce to remove the fishy smell, then sprinkle a little salt to enhance the taste, and stir fry evenly over high heat. Then pour in a bottle of beer and bring to a boil over high heat, then turn to medium heat and cook for about 20 minutes.
Sprinkle some coriander and garlic sprouts before serving.
If you find it troublesome, you can buy hot pot base or crayfish base in the supermarket and make it directly.