Hello everyone, I'm Wang Gang
In this video I share with you a home-style dish
Crispy Crawfish
First let's prepare some crawfish
Use water to brush the surface to clean
Next step is processing the crawfish
First let's break crawfish pincers with pliers
The purpose of this step is to prevent it from pinching people
The remove the head and remove the gills inside of the head
Then add some water and continue to brush clean the gills
After brushing, cut off the mouth of the crawfish
The purpose of this step is to remove any residual impurities from the mouth
Then let's remove the crawfish vein
After removing the vein, cut the back of the crawfish to make it easier to flavor them
Finally, use the pliers to crack the pincers
The purpose of this step is also to facilitate the flavouring
The next step is to start the marinade
Add some Chinese cooking wine (about 50g) to a big bowl
Add some salt (about 50 g)
Then add water and mix well
For this step, you can go heavier on the salt
Prepare some ginger cut into slices and placing them in the bowl (about 50 g)
Prepare scallions by cutting them into segments and placing them in the bowl (about 50 g)
Then give the ginger and scallions a well mix and scrub
The purpose of this step is to bring out the flavor of the ginger and scallions
Then add the crawfish and soak to marinate for 20 minutes or more
After 20 minutes, remove from the marinate and drain
Add some potato starch and mix well
The purpose of the starch is to prevent the juice from being lost during deep frying
Then prepare 50 grams of Guoba (crust of cooked rice) and break it up
If you don't have Guoba, you can also use Mahua (fried dough twist) instead
Finally prepare 6 salted duck eggs by peeling out the yolks
Mash the yolks in a bowl and set aside
If you don't like the hassle, you can also just buy the prepared egg yolks
The next step is to start cooking
First let's heat up the wok
Once the wok is hot add the broad oil
Heat the oil temperature to 50% (150°C) and fry in the Guoba
When the Guoba puffed and starting to brown, remove and set aside
Then bring the oil temperature back up to 60% (180°C)
After the oil has heated up to 60%, add the processed crawfish and fry to crisp them up
Should remember that the oil temperature should not be too low
Otherwise the crawfish will easily absorb the oil and not be crispy
Remove from the oil and set aside to drain after frying throughly
Pour out the hot oil and start stir-frying in the next step
Leave a small amount of oil in the wok and add the mashed egg yolk directly
Then turn the heat down and sauté the egg yolks
Remember that the yolks must be fried on a low heat
Otherwise, they will be easily burnt and will not look good
Add the deep fried crawfish and Guoba after the egg yolk has been fragrantly sauteed
Then stir-fry them well to serve
A very crispy and tasty crispy crawfish with egg yolk is ready
Here is the technical summary
First,
Crawfish must be cleaned patiently and in accordance with the steps before they can be eaten safely
Second,
The salt can be heavier when marinating otherwise the crawfish meat is tasteless
Third,
Seasoning during stir-frying only needs the savoury flavour of the salted egg yolk
Fourth,
This cooking method made the crawfish's shells chewable
You can try it if you like
Here is the finished product
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