- 2 crayfish
- 1 lime
- beef tallow
- minced garlic
- 1 sliced red pepper
- 1 teaspoon ground black pepper
1. Blanch the crayfish only when water is boiling. Don‘t boil for too long, otherwise, crayfish become tough.
2. After blanching, it is right if you can still see the raw meat in the tail.
Clean crayfish, then pour in boiling water for 1-2 minutes. Remove from heat and split from the middle of the head.
Mince garlic, then put in the bowl. Add ground black pepper. Squeeze in the lime juice. Stir in sliced fresh red chili.