Ingredients
-
500g crayfish
-
fresh red chili
-
half onion
-
sliced ginger
-
minced garlic
-
1 green onions
-
celery
-
cooking oil
-
1 tablespoon Doubanjiang (broad bean paste)
-
salt
-
1 can beer
-
1 rock sugar
-
light soy sauce
-
Sichuan pepper
-
white pepper
-
chicken powder
Directions
Tips:
1. Beer is the best! The restaurant only use a cooking wine mix with water! When we make at home, we can choose our favorite beer, rice wine or grape wine.
2. Celery is an essential ingredient of this dish. It functions as a flavor enhancer to make crayfish more fragrant.
3. Many ingredients are to remove the fishy smell. If you don’t have all, you can still make tasty crayfish dishes.
4. I highly recommend using fresh chili. It is much better than dried chili because fresh chili can add more flavor and fresh taste.
5. Try the soup taste before adding salt. Because board bean paste and light soy sauce are salty.
Steps
|
1
Done
|
Remove crayfish’s head. In China, you can ask the seller to do it for you. |
|
2
Done
|
Remove the gill. if crayfish live in clean water, its gills are clean. |
|
3
Done
|
Brush its abdomen and the feet. If it grew up in a dirty place. No amount of it has a dirty mark on the abdomen and feet. You will never take it off. |
|
4
Done
|
Pull out the middle piece of tail to remove sand vein. |
|
5
Done
|
Then wash the crayfish one by one until clean. (This process ensures you can eat the whole cooked crayfish directly) |
|
6
Done
|
Slice ginger. Mince garlic, onion, and red chili into small pieces. Cut green onion into small pieces. |
|
7
Done
|
Add oil in the pan. Add the ginger, garlic, and minced red chili. Stir-fry until fragrant. |
|
8
Done
|
Then add the minced onions and cook until fragrant. |
|
9
Done
|
Add board bean paste (Douban paste) and stir-fry until red oil comes out. |
|
10
Done
|
Pour in the crayfish. |
|
11
Done
|
Add crystal sugar. |
|
12
Done
|
Stir-fry until crystal sugar slightly changes color. Add green onion, white pepper, light soy sauce, ground Sichuan pepper. Stir well. |
|
13
Done
|
Stir-fry until fragrant. Pour in one can of beer until cover crayfish. You can use any cheap beer to add flavor. |
|
14
Done
|
Bring to a boil over high heat. Then switch to low heat to simmer until cooked but not tough. Don’t cover the pan. |
|
15
Done
|
Chop celery leaf into small pieces. This is the most flavorful part of celery. |
|
16
Done
|
Boil until half soup left. Add celery leaves and stir well. |
|
17
Done
|
Then turn off the heat. Taste and add an appropriate amount of salt and chicken powder. (After boiling, make sure 1/2 or 1/3 soup left, crayfish is tasty when dipping the soup) |
|
18
Done
|
Serve hot and enjoy with friends and family. |
