Foreword

In this season, spicy crayfish will whet your appetite. Follow this recipe and your diners will be raving about it!

Materials

Ingredients: 1.5kg crayfish;

Accessories: appropriate amount of pepper, appropriate amount of dried chili, green and red chili time, 1.5 tablespoons of sweet noodle sauce, seafood 2 tablespoons of soy sauce, 3 tablespoons of Pixian bean paste, 70g of red oil hot pot base, appropriate amount of green onion, ginger and garlic (two portions), 3 star anise, 2 nutmegs, 2 white cardamom, 2 strawberries, 1 peach (Xin Yi) , a pinch of fennel, 3 bay leaves, 2 pieces of Angelica dahurica, 2 pieces of ginger, cinnamon bark, a small piece of tangerine peel, appropriate amount of salt, sugar, light soy sauce, dark soy sauce, and appropriate amount of cooking wine

Spicy small Lobster (absolutely shocking taste)

1

Wash the crayfish, boil water, blanch the lobster, bring water to boil again, skim off the floating foam, remove and drain.

2

Cut the onion, ginger and garlic into sections and set aside. Prepare two servings. Smash the garlic and do not cut it.

3

Cut the peppers into sections and prepare the spices

4

Prepare various seasonings. You can prepare the sauce with light soy sauce, dark soy sauce, cooking wine, sugar, and salt in advance and set aside. I like to eat hemp, and the fresh green vine pepper (frozen) used is very fragrant, you can try it. If you don’t like numbness, you can use dried Sichuan peppercorns

5

Heat oil in a pot, add ginger slices and Sichuan peppercorns and stir-fry until fragrant.

6

When the oil is hot again, add onion, garlic, chili and aniseed and stir-fry until fragrant.

7

Add sweet noodle sauce, seafood sauce, and Pixian bean paste in sequence, stir-fry until fragrant, stir-fry the red oil, add the prepared sauce, and sauté until fragrant.

8

Add the crayfish prepared before, stir-fry and stir-fry the ingredients evenly.

9

Add water to cover the lobster. Add onion, ginger and garlic. Boil water over high heat, add hot pot base ingredients and mix well. After boiling again, reduce the heat and simmer for 15 minutes.

10

Remove from the pot and arrange on the plate. Cooks can start showing off

Tips

1. Both bean paste and hot pot base are salty, so be sure to add less salt. Otherwise, it will be too salty and affect the fresh taste of the lobster.

2. Light soy sauce and dark soy sauce are for freshness and coloring, so just the right amount

3. Crayfish will be delicious if they are slightly sweet, but there must not be too much sugar. If you don't know how to handle it, you can add more after tasting the soup.

Just think it tastes good