Flavored shrimp, also known as spicy crayfish, Changsha flavor shrimp, spicy crayfish, etc., is a traditional famous dish in Hunan province, belonging to Hunan cuisine, the dish is made of crayfish, spicy taste, bright red color, smooth texture, spicy taste.

At the end of the 20th century, it began to spread across the country and became a classic snack at street beer stalls on summer nights. The lobster used in the main ingredient is originally from North America, introduced to Japan by the United States in 1918, and then introduced to China by Japan in 1929, growing in the rivers and lakes of southern China.

Production process

1. Keep the lobster in clean water for at least one to two days to let the shrimp expel the mud from its body. Use a discarded toothbrush to clean the lobster, especially where the head meets the body, which is dirty;

If necessary, consider removing the lobster's head and cutting a slit on the back of the tail to remove the black line.

1. Put the oil in the pot, the oil is hot, put the shrimp in the oil, do not put salt at this time, until the surface of the shrimp is red, quickly remove the reserve, start the pot;

2. Put an appropriate amount of vegetable oil in the pan, saute garlic and ginger in the pan over medium heat to produce fragrance, put the shrimp, star anise and cinnamon in the pan with appropriate amount of water and cook over high heat

3. After boiling the water for 3 minutes, pour the prepared red pepper, refined salt, soy sauce, vinegar and other ingredients into it properly, and simmer for a while;

4. Turn the heat to medium, put the appropriate amount of cooking wine, add water to half of the main ingredients, cover the pot, medium heat for 10 minutes, until the water boils into thick juice, add scallion out of the pot and bowl.

Like to eat spicy mouth can be appropriate to add the spicy sauce containing black beans, the taste is more spicy and rich!

Flavored shrimp, also known as spicy crayfish, Changsha flavor shrimp, spicy crayfish, etc., is a traditional famous dish in Hunan province, belonging to Hunan cuisine, the dish is made of crayfish, spicy taste, bright red color, smooth texture, spicy taste.

At the end of the 20th century, it began to spread across the country and became a classic snack at street beer stalls on summer nights. The lobster used in the main ingredient is originally from North America, introduced to Japan by the United States in 1918, and then introduced to China by Japan in 1929, growing in the rivers and lakes of southern China.

Production process

1. Keep the lobster in clean water for at least one to two days to let the shrimp expel the mud from its body. Use a discarded toothbrush to clean the lobster, especially where the head meets the body, which is dirty;

If necessary, consider removing the lobster's head and cutting a slit on the back of the tail to remove the black line.

1. Put the oil in the pot, the oil is hot, put the shrimp in the oil, do not put salt at this time, until the surface of the shrimp is red, quickly remove the reserve, start the pot;

2. Put an appropriate amount of vegetable oil in the pan, saute garlic and ginger in the pan over medium heat to produce fragrance, put the shrimp, star anise and cinnamon in the pan with appropriate amount of water and cook over high heat

3. After boiling the water for 3 minutes, pour the prepared red pepper, refined salt, soy sauce, vinegar and other ingredients into it properly, and simmer for a while;

4. Turn the heat to medium, put the appropriate amount of cooking wine, add water to half of the main ingredients, cover the pot, medium heat for 10 minutes, until the water boils into thick juice, add scallion out of the pot and bowl.

Like to eat spicy mouth can be appropriate to add the spicy sauce containing black beans, the taste is more spicy and rich!