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Crayfish
Freshwater crayfish are braised with ginger, garlic, bay leaves and tingling Sichuan peppercorns until the shells blush red and the meat turns sweet and springy. Messy hands are part of the fun in this beloved summertime social feast.
Instructions
- 1
The crawfish at this time of year are very plump.
- 2
Add a little oil to the crawfish, ginger and garlic, bay leaves, Sichuan pepper, a little water, then add salt, cooking wine, and soy sauce, and cook for about 15 minutes.
- 3
Keep a little juice; the peeled meat can be dipped in the juice.
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Ingredients
Main Ingredients
- Crayfish2 斤
Auxiliary Ingredients
- Gingerto taste
- Garlicto taste
Seasonings
- Bay leafto taste
- Sichuan pepperto taste