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What are the methods for stir-fried crayfish?
Stir-fried crayfish is actually quite convenient and simple to make, and for those who love crayfish, mastering this dish can make your family look at you with admiration. The method is simple and delicious, and now let’s get to know the specific steps.
One, Method/Step
1, Wash the crayfish with water and add some salt to make them spit out bubbles.
2, Brush the crayfish clean with a toothbrush because they are really dirty, and be careful not to get pinched when handling them.
3, You can break the middle part of the shrimp tail to pull out the shrimp line. You can skip this step. Removing the shrimp line makes it more flavorful but the meat is more loose. If you don’t remove it, the shrimp has more texture but is not as flavorful.
4, Prepare the spices. If you like spicy food, you can add more Sichuan peppercorns and chili. Since it’s stir-fried shrimp, the ingredients are a bit different from those of spicy crayfish.
5, Heat about half a pound of oil, add scallions, ginger, and garlic to stir-fry and release the aroma. Stir-fried shrimp must have a lot of oil.
6, Add shrimp to stir-fry, add cooking wine, salt, vinegar, then add soy sauce to color, and stir-fry over high heat.
7, After the shrimp slightly changes color, add spices and chicken essence, continue to stir-fry until well mixed. My pot is a bit small because I bought 4 pounds of shrimp, and for a family of three, I think 3 pounds is enough.
8, Add beer, just enough to cover, turn the heat to low to medium, cover the lid, and simmer for about 15 minutes. Stir every 5 minutes for even cooking.
9. This is ready to be served. If you like, you can add some side dishes while cooking. I added some konjac blocks when it was almost done, and it was really delicious.
10. It feels great to put it all in a big bowl.
Two, Method/Step
1, The crayfish should be about 2 pounds, and you must choose live ones; discard the dead ones. Put the purchased crayfish in a container, add clean water, a little sesame oil, and some flour, stir with a spatula to soak for 15 minutes, then rinse clean.
2, Use a small brush to brush the belly and back of each crayfish individually. You can rinse and brush while holding the head with your index finger to prevent it from pinching your hand. After brushing off the mud, use scissors to cut off the sand glands at the head, as they contain dirt. Then, along the shell from the head to the tail, cut the middle part of the tail off, and then cut a 1 cm slit along the tail along the back. Rinse the prepared crayfish with clean water, drain the water, and set aside.
3, Put the crayfish into the boiling water and remove them when they turn slightly red, drain and set aside. Clean the pot, heat it, add cooking oil to 5成热, add spices…star anise, scallions, cassia bark, ginger, magnolia, amomum, bay leaves, Sichuan peppercorns, Ma Sichuan peppercorns, chili, stir-fry to release the aroma. Add Chongqing-style spicy oil and stir-fry the crayfish for 2 minutes. Add cooking wine, soy sauce, and beer, and continue to stir-fry for 5 minutes. Then add boiling water and bring to a boil.
4, After the water boils, add chili sauce, garlic, salt, and simmer over low to medium heat for 10 minutes. Then add sugar and oyster sauce, stir-fry for 2 minutes to thicken the sauce and it’s ready to be served.
