Main Ingredients:
Crawfish: 1500g.
Additional Ingredients:
Corn: 1 ear.
Seasonings:
Light soy sauce: 3 tbsp; Dark soy sauce: 1 tbsp; Oyster sauce: 1 tbsp; Tequila: 50ml; Doubanjiang (chili bean paste): 3 tbsp; Salt: 1 tsp; Sugar: 2 tsp.
Spices:
Sichuan peppercorns: 25g; Star anise: 1 piece; Dried red chilies: 1 handful; Bay leaves: 3 leaves; Garlic: 5 cloves; Ginger: a few slices.
Flavor: Spicy; Cooking Method: Braising; Cooking Time: One hour; Difficulty: Advanced.
Tequila Spicy Crawfish Cooking Steps
Make sure the crawfish are alive, clean the stomach well with a brush, and rinse thoroughly.
Cut off the head of the crawfish, pull out the digestive tract from the back of the tail. Rinse and drain the crawfish.
Soak the spices in warm water for a few minutes, then drain. Heat more oil, fry 2/3 of the minced garlic over low heat until slightly golden, then add all the spices and stir-fry until fragrant.
Add the Doubanjiang and stir-fry until the oil turns red.
Add the crawfish, pour in the tequila, stir-fry over high heat until they change color.
Add the cut corn, pour in enough boiling water to cover the crawfish, add all seasonings except oyster sauce. Cover and simmer over medium heat for 20 minutes.
Before serving, add the remaining 1/3 of the minced garlic, stir-fry over high heat until slightly reduced.
