Crayfish 500g

Scallion

Onion half

Thirteen spices 10g

Pepper salt 1/2 teaspoon

Angle star anise 1-2

Aromatic leaves 1 slice

Cooking wine 4 tablespoons

Soy sauce 3 tablespoons

Balsamic vinegar 1 tablespoon<

Water Starch 1 small bowl

Scallion, Ginger and Garlic in moderation

Oyster Sauce 1 tablespoon

Salt 1/2 teaspoon

Steps 1

Pick the Shrimp: Crayfish can also be divided into male and female. If you go to the market by yourself, try to buy female ones. Because the male shrimp pincers are very large, but in fact, its body and pincers are not much meat, so the female shrimp is more cost-effective, you know why outside the sale are male. Distinguish between male and female is to rely on the pincers to distinguish, large is male, small is female.

Step 2

De-tailed: grab a part of the tail in the middle of the crayfish tail, and then turn 90 degrees clockwise and pull it out, the shrimp intestine will follow.

Step 3

De-head: in the crawfish body and head of the place, with fingernails gouge in, and then break off the head of the shrimp, shrimp head there will be shrimp yolk, with the end of the spoon to gouge down, this shrimp yolk later is the key to delicious.

Step 4

Gills: after the head of the crayfish after the head of cotton wool is the gills, the most bacterial place, use scissors to cut off the gills.

Step 5

Cleaning: treated crayfish is basically dead, and then use a toothbrush to brush the crayfish clean, especially the stomach part.

Step 6

Start a pot for oil, high heat, a little more oil than usual frying, ginger, garlic, star anise, sesame leaves, chili pepper noodles into the frying pan a little frying for a while, and then the drained crayfish into the pot, stir fry.

Step 7

When the crayfish turn red, pour in the cooking wine, soy sauce and balsamic vinegar and continue to stir fry. Then add thirteen spices, oyster sauce, shrimp yolk and a bowl of boiling water, cover and simmer for a while.

Step 8

After about five or six minutes, add the diced onion and stir-fry for another five or six minutes.

Step 9

When the crayfish taste, add a little salt, not too much, because the soy sauce and later to add salt pepper have a salty taste, and finally pour a thin water starch thickening, so that the shrimp yolk wrapped around the shrimp body, start the pot, sprinkled with a little pepper and chopped scallions, you can start eating!

Tips

As long as the crayfish are farmed in clean water, its shrimp yolk is still clean. The key to the deliciousness of this dish is shrimp yolk, will make the soup very tasty, do not need to add chicken or MSG, after eating shrimp can be used to mix rice. Shrimp yolk is delicious, but after all, it is the innards of shrimp, eat occasionally!