Stir-fried crayfish

Method

1. 01

   Step 1

   I scrubbed the crayfish clean, cut off their mouths and backs, but I left mine on because they contain crayfish roe. This is the amount of three pounds of crayfish and seasonings. It took two people nearly half an hour to clean them, and we even got our hands pinched several times. Deliciousness comes at a price (◔◡◔).

   

2. 02

   Step 2

   Add plenty of oil to the pot and heat it until it boils. Then reduce the heat to low and add garlic, ginger, dried chili peppers, star anise, and cinnamon to sauté until fragrant. Otherwise, it's easy to burn if you're not careful.

   

3. 03

   Step 3

   Add half a bottle of Lao Gan Ma chili sauce, because this is for three pounds of shrimp.

   

4. 04

   Step 4

   Stir-fry for one minute until the red oil comes out and the aroma of Lao Gan Ma is released.

   

5. 05

   Step 5

   Turn the heat to high and bring to a boil. Add the shrimp and stir-fry for two minutes. Add salt and oyster sauce to taste. I never add MSG or chicken bouillon because the shrimp is naturally flavorful. Stir-fry evenly, then add water, just enough to cover the shrimp. Cover and simmer for about ten minutes.

   

6. 06

   Step 6

   Turn it over once halfway through, and cook for a few more minutes until the broth reduces.

   

7. 07

   Step 7

   When the broth has reduced to about one-third of its original volume, turn off the heat. The pot will still be very warm; add the perilla leaves, stir-fry evenly, and it's ready to serve. (I forgot to buy thirteen-spice powder, but you can add some at the end if you're a little glutton.)

   

8. 08

   Step 8

   Now, grab some beer, Sprite, and plum juice from the fridge, and let's get started...!! ( ๑ ‾ ꇴ ‾ ๑ )