Ingredients
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500g crayfish
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1 tablespoon cooking wine
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1 tablespoon light soy sauce
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1 tablespoon dark soy sauce
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salt
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1 bowl water
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sliced ginger
Directions
Steps
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1
Done
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Wash the crayfish with a brush and cut off its head with scissors. |
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2
Done
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Heat the oil, then add the crayfish and fry until the shell turns red. |
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3
Done
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Slice ginger and set aside. |
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4
Done
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When the shrimp shells turn red, add a tablespoon of dark soy sauce. |
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5
Done
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Pour in a tablespoon of cooking wine. |
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6
Done
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Add a tablespoon of light soy sauce. |
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7
Done
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Add 1/2 tablespoon of salt. |
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8
Done
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Stir in the salt until it melts. Pour a small bowl of water into the pan. |
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9
Done
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Cover the pot and simmer until the group almost dries. |
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10
Done
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Remove from heat and serve. |
One Comment Hide Comments
Thank you for posting this recipe! I was intimidated about cooking crayfish myself since all of the other recipes I found had tons of ingredients which I didn’t have. But this simple recipe made me feel confident in the underlying principle. So I cooked based off this recipe and – with inspiration from your Chongqing and Braised crayfish recipes – added Pixian sauce, honey, garlic powder, and oyster sauce, and it turned out great!