- perilla leaves
- 1000kg crayfish
- sliced ginger
- minced garlic
- star anise
- dry red peppers
- 2 tablespoon chopped pepper sauce (Hunan Chopped Red Chili)
- 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 )
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.