Ingredients
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2000g crayfish
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500ml yellow rice wine (Huangjiu)
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minced garlic
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sliced ginger
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300g sugar
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yellow rice wine (Huangjiu)
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star anise
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cinnamon
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Sichuan pepper
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sliced green onions
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30 plum
Directions
Tips:
- You should choose big crayfish, especially the crayfish with yellow tomalley.
- You can adjust the amount of the wine according to your preference.
- This recipe is suitable for all kinds of shrimp, including prawn, mantis shrimp, tiger shrimp.
Steps
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1
Done
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Remove claws and brush until clean. Add water to a skillet, bring to a boil. Add salt. Boil crayfish for 8 minutes and stewing for another 2 minutes. |
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2
Done
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Remove crayfish from the heat. Put it in the ice water immediately. |
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3
Done
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Now we can make a sauce. Add a half pot of water, season with Sichuan pepper, star anise, cinnamon, sliced green onions, light soy sauce. Bring to a boil, then set aside |
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4
Done
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Pour into the yellow rice wine (Huangjiu). If you don’t have yellow rice wine, you can use grape wine or beer instead. |
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5
Done
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Yellow rice wine is darker and sweeter in flavor than normal wine. |
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6
Done
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Put crayfish in a glass container. Pour in the sauce and the wine. |
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7
Done
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You can also put plums to add flavor. |
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8
Done
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Store in the fridge for 8 hours. |
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9
Done
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Serve and enjoy. |
