Ingredients
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2000g crayfish
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150g Chongqing hot pot base
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4 star anise
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5 sliced ginger
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1 green onions
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50g oyster sauce
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100ml beer
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5g cinnamon
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5g amomum tsaoko
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5g angelica dahurica
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5 pieces bay leaf
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10g Sichuan pepper
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5 garlic clove
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1 teaspoon sugar
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2 tablespoons salt
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dark soy sauce
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20 dried bell peppers
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10 ml cooking wine
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cooking oil
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sesame oil
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Chinese parsley
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1 tablespoon chili powder
Directions
Tips:
Chongqing hot pot base is the key ingredients of this recipe. You should adjust the amount you add to the pot. If it is too strong or salty, you can add more boil water in the Step3.
Steps
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1
Done
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Put the crayfish into a tank. Add water and sesame oil for 15 minutes. |
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2
Done
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Brush to clean the mud on crayfish. Pull out the sand vein. Rinse until clean. Set aside. |
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3
Done
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Bring the water to a boil. Add crayfish and boil until crayfish turn red. Remove the crawfish and drain. Set aside. Add oil. Preheat the pot. Add stir-fry star anise, green onion, cinnamon, ginger, angelica dahurica, Amomum tsaoko, bay leaf, Stir-fry until fragrant. Add Chongqing hot pot base, stir-fry until fragrant and red oil comes out. Then add crayfish stir-fry for 2 minutes. Add cooking wine, dark soy sauce and beer, continue to fry for 5 minutes. Add boiling water and bring to a boil. |
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4
Done
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Add chili powder, garlic, salt and simmer for 10 minutes. Add sugar and oyster sauce and stir-fry for 2 minutes. Then cook until soup becomes thicken. |
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5
Done
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Add sesame oil before removing from heat. Serve. |
One Comment Hide Comments
Do you have measurements for the ingredients? I’d like to try this recipe.