Ingredients
- perilla leaves
- 1000kg crayfish
- sliced ginger
- minced garlic
- onion
- star anise
- cinnamon
- dry red peppers
- 2 tablespoon chopped pepper sauce (Hunan Chopped Red Chili)
Directions
Tips:
- The key to success is to add chopped pepper sauce (Hunan Chopped Red Chili) since it has an authentic Hunan flavor.
- You can add more hot red chili if you like the spicy taste.
- Not need to remove the head if you want to keep crayfish tomalley. Make sure you clean thoroughly. (How to Buy and Clean Crayfish Like a Pro )
Steps
1 Done | Wash the crayfish, remove the head and sand vein (poll out the middle part of the tail, for detail: How to Select and Clean Crayfish), and wash until clean. |
2 Done | Add oil and preheat the pot. Add sliced ginger and minced garlic (half). Stir-fry until fragrant. Add crayfish tail stir-fry over high heat. Add a tablespoon light soy sauce, 2 teaspoon salt, chopped pepper sauce (Hunan Duojiao). Stir-fry until all crayfish tails turn red. |
3 Done | Add dried red pepper, star anise, cinnamon, perilla leaves, minced garlic. Add water until cover crayfish. Simmer on medium heat for 10-15 minutes. |
4 Done | Add sliced spring onion. Remove crayfish from the heat and serve. |
