I'm glad I've been practicing
This crayfish
First cut off the legs
There are six in total
Then cut the head here
without cutting off
Then use some force to pull out
This one didn't come out fully
But it doesn't matter
Pull the sac out, this crayfish sac
And then
Cut this tail off in the middle
Then use the scissors to reach in
Make cut like this
Then make another cut
Lift the shell of it
Then you can devein the crayfish guts
I've tried a few times for this crayfish
If you don't cut the back shell
This meat still has a little bit of fishy smell in it
That is a bit annoying
It's better to cut it like this
Introducing the spices
This is the spice I prepared
Very simple
Sichuan peppercorns, Bai Zhi, Star anise
And cinnamon bark
It's better to soak the spices in water and wait for the flavour to come out
And here is the garlic
And the ginger slices
And this
Fujian Chilli King
That's a lot
It takes over 10 minutes to braise the crayfish to the taste
This chilli doesn't get mushy
This is what makes it so special
Wash this chilli too
Okay
Okay, ready to cook
Grab a handful of dried chillies
Sliced ginger
Garlic
This is beer
Beer is not enough, so add some more water
Good
Let it simmer for 10 minutes
Okay, that's it
A bit more sugar
Do not need that much spicy red oil
Less Less
Take a look
Still good
Satisfied
Just learned it
Yes
Call Shifu
Ready to eat
Try it
Okay
I already tried one when you weren't here
You try it
This is from Senior's cooking
I think you've put a bit heavy on the broad bean paste
I will try and see what you've done with it, junior
The cutting is good
It's very easy to peel the shell off
Yes
You can eat the meat without hustle
You're a bit light on the taste
Next time for cooking this
Need to prepare the spice oil again
Then that
Ginger and garlic oil is also need to be made in advance
And the spicy red oil
The red oil need a new refining formula
hmm
Additional separate one for this
Specialising for crayfish?
Yes, crayfish specialised