What is the recipe for authentic spicy crayfish?

I don’t know when it started, but crayfish became popular all over the country. Although there is not much meat in it, people like to enjoy the process of eating crayfish. You can also chat with good friends along the way, how pleasant! If you want to know which place has the best crayfish, it must be Sichuan spicy crayfish. So, what is the method of making authentic spicy crayfish?

Main ingredient: crayfish

Methods/Steps

Soak the lobsters you bought in water and stir them in circles with chopsticks for a while, and a lot of dirty flocs will come out. Soak for a while, then stir. Change the water and stir again. Repeat several times to make it cleaner (this way you don’t have to pick them up one by one and brush them).

Pour the red peppers into a pot of water. Bring to a boil over high heat, then turn off the heat and soak in the water in the pot for about 1 hour.

Take out the soaked peppers and crush them with a garlic mortar, being careful not to splash them on your face and eyes.

Pour clean water into the pot, bring to a boil over high heat, add the crayfish and blanch for 2 minutes, then remove from the pot, rinse off the floating foam with clean water and set aside.

Pour oil into the pot, add ginger slices, cinnamon and peppercorns and stir-fry until fragrant, then add the crushed chili sauce and stir-fry until fragrant.

Pour in the blanched crayfish and stir-fry over high heat. Sprinkle in garlic cloves and add salt.

Pour in a tablespoon of cooking wine to remove the fishy smell; add a spoonful of sugar and stir-fry evenly.

Pour in enough water to cover the crayfish. Bring to a boil over high heat, then simmer over low heat for 20 minutes until the soup is thick.

Precautions

Because crayfish live in ditches or ponds in the wild, there are more bacteria, so after buying crayfish, you should add salt to clean water and soak them for a while to allow them to spit out the dirt.

The processing temperature should be high and the firing time should be slightly longer.