Ingredients for Double-cooked Crayfish
| Live Crayfish 3-4 pounds | Edible Salt (for purging) 30 grams |
| Light Soy Sauce (non-spicy) 20 milliliters | Dark Soy Sauce (non-spicy) 5 milliliters |
| Ginger (non-spicy) 1 piece | Garlic (non-spicy) 1 clove |
| Hot Pot Base 150 grams | Ginger 1 piece |
| Onion half | Cucumber as needed |
| Spring Onion 50g | Edible Oil (non-spicy) 100ml |
Recipe for Double-cooked Crayfish
Step 1
Clean the crayfish and set aside, stir-fry spring onion, ginger, garlic and onion in oil.
Step 2
Add crayfish and stir-fry until they turn red.
Step 3
Add the hot pot base.
Step 4
Add some water and continue to let the crayfish cook.
Step 5
Reduce the liquid, then add cucumber.
Step 6
Plate the dish.
Step 7
Steam the crayfish directly in the plate.
