Spicy crayfish

Ingredients:

About 3 and a half kilograms of crayfish.

Seasoning:

7-10 star anise, 4 sprigs of cinnamon, 25g of cumin, 20g of pepper, 1 handful of cardamom, 5 nutmegs, 1 handful of tangerine peel, dried pepper 1 handful of cloves, 1 handful of bay leaves, 1 whole piece of ginger (sliced), 5 green onions (knotted), 15 garlic heads, appropriate amounts of chili oil, salt, sugar, and a little soy sauce.

Method:

1. Wash the crayfish, remove the gills, and cut off the long whiskers;

2. Roast the spices over low heat. Add chili oil to high heat and stir-fry the crayfish until they change color. Add an appropriate amount of water to cover the crayfish. Season with sugar, salt and soy sauce. After boiling, turn to medium heat and continue cooking for 30 minutes. Turn off the heat and start eating.

Remarks:

1. I will give you a brief introduction about the process of crayfish gut removal and gill removal later.

Intestine extraction: The lobster tail is divided into 3 pieces. Pull the middle piece and gently pull out the intestines.

Remove the gills: Hold the 8 legs under the lobster head and pull it out hard. The yellow in the head will not fall away. I learned this trick from the little husband of a big beauty, and it works very well. Or just cut off the shell around the gills, and then trim the gills cleanly.

2. It doesn’t matter if there are more spices, just grasp the approximate proportion.

Braised crayfish

Ingredients:

Crayfish.

Seasoning:

Onion, ginger, garlic, fennel, Sichuan peppercorns, star anise, tempeh, small red pepper, cooked white sesame seeds, salt, sugar, pepper, oyster sauce, chicken essence, Abalone juice.

Method:

1. Cut green onion into sections, slice ginger, and prepare condiments;

2. After buying crayfish, add a few drops of sesame oil to water. Keep it until they spit out the dirt, change the water several times, and then clean it with a toothbrush;

3. Put oil in the pot and stir-fry the onion, ginger, garlic, small red pepper segments, cumin, and pepper. , star anise, tempeh;

4. Stir-fry until fragrant and pour in crayfish;

5. Cook in Shaoxing wine and add salt, sugar and chicken essence;

6. Add 2 tablespoons of oyster sauce and stir-fry until fragrant. Add boiling water, bring to a boil over high heat and then simmer over low heat until the flavor is infused; 7. Add abalone juice and simmer over high heat for 10 minutes to reduce the juice;

8. Sprinkle cooked white sesame seeds and a few drops of sesame oil before serving.