Chinese Steamed Crayfish Recipe 4-Step
How to eat crayfish, the answer is different since people have a different taste. Steamed crayfish is one of the best for the people who love the original seafood taste. It is simple and has no strong seasoning tastes That’s ultimate delicious. All you need to do it three steps: First, clean; Second, steam; Third, mix the dip. It is so simple that everyone can make it including the people who have never cooked before. You can enjoy the steamed crayfish with or without the dipping sauce. I believe the dipping sauce is the key to this recipe.
- Must clean crayfish thoroughly since crayfish often have a lot of mud on their body;
- Pull out the crayfish‘ gut before eating, since the gut will affect the texture and taste of the meat;
- If you think crayfish’s head is dirty, then cut and to discard it.
- You can adjust the dip can according to personal taste.
Minced ginger, garlic, and red chili. Wash the crayfish thoroughly with a small brush.
Add water and bring to a boil. Put crayfish on a plate, steam over high heat for 10 minutes.
Remove steamed crayfish to a plate.
Mix minced ginger, garlic, and red chili. Add 2 tablespoon light soy sauce. Heat the oil, pour hot oil into the garlic mixture and stir well.