Secret crayfish, spicy and tender, are snatched up as soon as they are served! It's super delicious!

Crayfish is a very popular delicacy, its meat is tender and nutritious, and it can be made into a variety of flavors to suit different preferences. Today I will teach you the secret method of crayfish, which is super delicious and has just been robbed on the table!

Ingredients for crayfish:

• Crayfish: Pick lively crayfish, uniform in size, bright in shell color, without broken feet or pincers. The number of crayfish can be determined according to the number of people and the amount of food, generally about 500 grams per person.
• Green onions: Pick fresh green onions, the leaves are verdant green, the stems are thick, and there is no yellowing or moth. Green onions can provide aroma and spicy, adding flavor and appetizing effect to crayfish.
• Ginger: Pick fresh ginger, the skin is bright yellow, the meat is firm, there is no mold or softness. Ginger can provide a spicy taste and aroma, adding to the irritating and fishy effect of crayfish.
• Garlic: Pick fresh garlic heads, not sprouted or softened. Garlic can provide a spicy taste and aroma, increase the irritation and disinfectant effect of crayfish.
• Dried peppers: Pick dried red peppers that are free of mildew or moth. Dried chili peppers can provide spiciness and color, adding to the vividness and spiciness of crayfish.
• Zanthoxylum: Pick dried red peppercorns without mildew or moth. Sichuan peppercorns can provide a hemp flavor and aroma, increasing the spiciness and fishy effect of crayfish.
• Soy sauce: Choose the soy sauce that suits your taste, which can be light soy sauce, dark soy sauce, sweet noodle sauce, etc. Soy sauce can provide saltiness and color, adding to the deliciousness and shine of crayfish.
• Sugar: Pick white or rock sugar, don't replace it with brown or brown sugar. Sugar can provide sweetness and regulate pH, increasing the balance and bitterness of crayfish.
• Salt: Choose table salt or sea salt, do not replace it with MSG or chicken essence. Salt can provide a salty taste and regulate moisture, adding to the refreshing taste and keeping the crayfish fresh.
• Oil: Pick peanut or canola oil, don't replace it with salad oil or other oils. The oil can provide aroma and lubrication, adding to the smoothness and shine of the crayfish.

Detailed steps for crayfish:

1. Place the crayfish in a basin and rinse several times with clean water to remove sediment and impurities. Then drain the water from the basin, add salt and white vinegar (or lemon juice), mix well and let stand for about 15 minutes to allow the crayfish to spit out their internal organs.
2. Wash the green onion, ginger and garlic separately, and cut into chopped green onion, ginger slices and minced garlic. Cut the dried peppers into small pieces and soak the peppercorns in water to soften. Put the soy sauce, sugar and salt in a bowl and stir well to make a sauce.
3. Remove the crayfish and drain the water, put it in a pot, add water to cover the crayfish, bring to a boil on high heat, then turn to low heat and cook for about 10 minutes, until the crayfish turn red and cooked through.
4. Remove the boiled crayfish, drain and place on a plate for later use. Drain the water from the pan and dry the walls of the pan.
5. Pour the oil into a pot, heat over high heat until 70% hot, add chopped green onion, ginger slices, minced garlic, dried chili pepper and peppercorns, stir-fry until fragrant.
6. Pour the crayfish into a pan and stir-fry well to coat the crayfish with oil and spices.
7. Pour the sauce into the pan and stir-fry well to allow the crayfish to absorb the sauce.
8. Reduce the juice over high heat until thick, remove from the pan and serve on a plate.

Crayfish tips:

• The treatment of crayfish can be chosen according to personal preference, some people like to cut the pincers and tail, and some people like to keep the whole one. Cutting the pincers and tail makes the crayfish easier to taste, and keeping the whole one makes the crayfish more chewy.
• The taste of the sauce can be adjusted according to personal preferences, some people like spicy and heavy, others like sweet and sour refreshing. The spicy and heavy mouth can increase the irritation and appetite of crayfish, and the sweet and sour refreshing can increase the refreshing and greasy effect of crayfish.
• Do not cook crayfish for too long, otherwise they will lose their tenderness and nutrients.

Crayfish should be eaten hot, as cooling will affect the taste and flavor.