The super easy Chinese spicy crayfish recipe | 超简单中国麻辣小龙虾菜谱 | 麻小

Wash the cooked crayfish in clean water a few times.

Heat a large pot and add a bit more oil than usual.

Add green Sichuan peppercorns and dried chili peppers, and stir gently.

Add chopped scallions and ginger slices when the oil is hot.

Pour in spicy hot pot seasoning and two tablespoons of doubanjiang (fermented broad bean paste).

Add five pieces of rock sugar, two pieces of white pepper, and one piece of cumin.

Once the hot pot base ingredients dissolve, add a few bay leaves, 20 grams of soy sauce, and 2 grams of vinegar.

Add a generous amount of garlic oil and stir until fragrant.

Add the crayfish and stir-fry to mix well for two to three minutes.

Pour in 20 grams of white wine and stir-fry evenly.

Add 1000 grams of water, enough to cover the crayfish, and bring to a boil.

Cover the pot and simmer on low heat for 10 minutes.

After 10 minutes, stir the crayfish slightly to mix the flavors.

Turn off the heat and let the crayfish soak for another 10 minutes.

Transfer the crayfish to a serving container.

Pour the broth over the crayfish and sprinkle with minced garlic.

In a hot pan, add oil until smoking, then add Sichuan peppercorns and dried chili peppers.

Pour in some chopped scallions and sprinkle with coriander before serving.

Equipment Needed

Spice Level:

Dietary

Allergens