Cantonese Flavor Stir-fry Crayfish Recipe
Cantonese flavor is fresh with a little sweet or salty. It highly maintains the original tastes of food ingredients.
Ingredients
crayfish
minced garlic
minced ginger
leek
chives
sweet soybean paste
cooking oil
Directions
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Tips
- Only purchase alive crayfish. If you have enough time, you can raise crayfish in clean water for a half day.
- Pull out sand vein. Because sand vein is too dirty to eat.
- Make sure the crayfish is well cooked.
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Steps
| After purchasing crayfish, put them into the tank. Rinse with water 2 times. Then add 2 tablespoons salt and pour in the water until almost cover crayfish. Soak for 2 hours. Use a toothbrush to brush until clean. Remove sand vein. |
| Wash chives and leeks cut into small pieces. Slice ginger and garlic. Set aside. |
| Add oil. Stir-fry chives, leeks, ginger and garlic slices until fragrant. |
| Add the crayfish and stir-fry until the shell turns red. Add a tablespoon sweet soybean sauce and continue to stir-fry until cooked. |
| Add the remaining leeks, chives, and sliced garlic. Stir until evenly cooked. |
| Boil over high heat until soup thickens. Serve. |
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