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.
sweet soybean paste
- 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.
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.