The recipe for Sichuan style spicy crayfish

Need ingredients

crayfish

28 pieces

scallion

a

old ginger

a piece of

tender ginger

a piece of

garlic

8 petals

Pixian Douban Sauce

appropriate amount

Zanthoxylum bungeanum

appropriate amount

dried chili

appropriate amount

coriander

Three small particles

Oyster sauce

appropriate amount

salt

appropriate amount

Edible oil

appropriate amount

Method steps

1. Soak the crayfish in water for a while, then use a brush to clean the abdomen and remove the shrimp intestines

3. Seasoning preparation~

5. Heat an appropriate amount of oil until 70% hot, then reduce the heat and add scallions, ginger, and garlic. Stir fry until fragrant

7. Stir fry until fragrant, then add a spoonful of Pixian Douban Sauce and turn to high heat to continue stir frying

9. After stir frying the crayfish until they turn red, pour in an appropriate amount of water (just submerge the crayfish), cover the pot, and cook over high heat

11. Collect the juice again (depending on personal preference for more juice or less juice), and finally taste the pot

Tip

1. When buying crayfish, be sure to soak them in water and change the water three or four times, as dirt will spit out.

2. You can also add some vegetables, such as potato chips, konjac, lotus root strips, etc. They are all very delicious. I forgot to buy crayfish in a hurry this time.

3. After eating crayfish, the soup mixed with rice or cooked with noodles is super awesome.

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