Qianjiang Oil-Braised Crayfish
A signature dish from Qianjiang, Hubei: glossy red crayfish with tender, juicy meat in a rich, spicy sauce. Absolutely irresistible.
Ingredients
14 items- Crayfish 2.2 lbs (1 kg)
- Beer 2 cups (500ml)
- Ginger 1 oz (30g)
- Garlic 1 head
- Dried red chilies ¾ cup (20g)
- Sichuan peppercorns 1 tbsp
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 2 leaves
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tbsp
- Salt to taste
- Cooking oil ½ cup (120ml)
Nutrition
Steps （6 steps）
Scrub each crayfish clean with a brush. Remove the vein by twisting the middle tail flap. Cut off the antennae and snip the front of the head. Drain.
Slice ginger into thick coins, crack garlic cloves. Cut dried chilies into segments. Set aside Sichuan peppercorns, star anise, cinnamon, and bay leaves.
Heat oil in a wok over medium-low. Add ginger, garlic, chilies, and spices. Stir-fry on low heat until fragrant.
Increase heat to high. Add the crayfish and stir-fry quickly until shells turn bright red. Add light and dark soy sauce and sugar; continue stirring to coat.
Pour in beer to cover the crayfish. Bring to a boil over high heat, then reduce to medium-low. Cover and braise until the sauce has reduced by half. Taste and adjust salt.
Turn heat to high and reduce sauce until thick and glossy, clinging to the shells. Sprinkle with scallions or cilantro. Transfer to a serving plate.
Tips
To easily remove the vein, pinch the center of the tail fin, twist and pull. Using beer instead of water removes the gamey taste and adds depth. Do not reduce the sauce completely; leave some for dipping.
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