Ingredients
- 2000g crayfish
- 500ml yellow rice wine (Huangjiu)
- minced garlic
- sliced ginger
- 300g sugar
- yellow rice wine (Huangjiu)
- star anise
- cinnamon
- Sichuan pepper
- sliced green onions
- 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
1 Done | 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. |
2 Done | Remove crayfish from the heat. Put it in the ice water immediately. |
3 Done | 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 |
4 Done | Pour into the yellow rice wine (Huangjiu). If you don’t have yellow rice wine, you can use grape wine or beer instead. |
5 Done | Yellow rice wine is darker and sweeter in flavor than normal wine. |
6 Done | Put crayfish in a glass container. Pour in the sauce and the wine. |
7 Done | You can also put plums to add flavor. |
8 Done | Store in the fridge for 8 hours. |
9 Done | Serve and enjoy. |
