Finished dish photo of Garlic-Flavored Crayfish

Garlic-Flavored Crayfish

For those who don’t like spicy food, this is worth trying! With simple and familiar ingredients, it delivers a refreshing taste that brings out the original flavor of the crayfish!

Ingredients

Crayfish2 pounds
Garlic2 bulbs
GingerSimilar amount as garlic, diced
OilTwice the usual amount for stir-frying
SaltTo taste
June Fresh Soy SauceAbout 5 grams
VinegarAbout 3 grams
Chicken essenceJust a tiny bit
ScallionsTo taste

Steps

1

Preparation: Mince garlic and ginger; cut scallions into small sections; scrub crayfish clean with a brush and drain the water.

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2

Heat the pan, add twice the usual amount of oil for stir-frying, and heat the oil.

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3

Add minced garlic and ginger, stirring until fragrant.

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4

Add the crayfish, stir-frying until they turn red. Add salt according to taste, then continue to stir-fry for a while.

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5

Add June Fresh soy sauce, vinegar, and scallion sections. Pour in water until it reaches the level of the crayfish (no need to submerge them completely—too much water will dilute the flavor). Cover with a lid and boil until the water boils over. Continue to cook for 3-5 minutes, then turn off the heat and let it rest for a while.

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6

Serve and plate… Feel free to get creative!

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Cooking Tips

1. Use only a small amount of soy sauce and vinegar to enhance the natural freshness; too much soy sauce will overpower the flavor of the crayfish. 2. If you’re not a fan of chicken essence, feel free to skip it. I personally barely use it—just sprinkle a little for symbolic purposes. Simple ingredients bring out the best of the food’s natural taste. 3. Use slightly more oil than usual for stir-frying. 4. For one pound of crayfish, use one bulb of garlic and an equivalent amount of ginger—it’s enough to eliminate any fishy smell. 5. Unsure about measurements? Check out the pictures again!