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Chinese Authentic Spicy Crayfish Tail Home Recipe

Features:
  • Spicy
Cuisine:

When you have crayfish in the restaurant, they do not remove the head and gill. This home recipe provides details to make authentic crayfish at home.

  • Serves 2
  • Medium

Ingredients

Directions

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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.

Allen

A Chinese foodie and gastronome. I love cooking and blogging.

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