dry red peppers
1 tablespoon cooking wine
1 tablespoon soy sauce
1 teaspoon salt
3 star anise
50g cooking wine
5 green chili peppers
There are many ways to cook crayfish, including garlic flavor, thirteen-spice flavor, spicy flavor and so on. As long as you can clean crawfish, you can make crayfish dishes delicious, Be careful when you wash crayfish, you can wear gloves to protect your hand.
In the market, crayfish are relatively cheap. In China, the average price is between 20 to 30 Yuan per 500g, depending on the size of the crayfish.
Next is the most difficult step, remove head and sand vein with scissors. When you cut off the head, discard black dirty things, rinse with water until clean. DO NOT wash away the yellow paste, because that is crayfish paste (So delicious, even better than crayfish meat).
Devein the crayfish. You can skip the devein process if you believe it is time-consuming. It won’t affect too much on the taste.
Use a toothbrush to clean, brush while rinsing with water.
This yellow crayfish paste is edible. Don’t use too much water to flush it out.
Prepare ingredients: half a spring onion, sliced ginger, minced garlic, dried chili, star anise, Sichuan pepper, green chili.
I also put Konjac. If you dislike Konjac, you can use cucumber, rice cake and so on.
Preheat the pot and add oil. Add three times as much oil as usual.
Stir-fry the crayfish until it changes color. Set aside.
Use the remaining oil in to saute the seasoning, over low heat.
Add the crayfish and stir-fry.
Pour in the cooking wine. Add star anise and Sichuan pepper.
And light soy sauce and salt. You can adjust according to your preference.
Add cold water. Put the Konjac and green chili in the pot’s middle., Cook over medium-high heat.
Season with chicken powder, stir well. Serve.
Enjoy Chinese spicy crayfish a beer that’s the wonderful time among our life！