Sichuan-styleRice-forked shrimpare also known as Changsha flavor shrimp and Sichuan style rice-forked shrimp, belonging toXiang cuisine,which is very famous in the local area of Hunan.Now, it is popular all over the country, becoming a classic snack at roadside beer stalls.It is loved by many who enjoy it with a hand holding beer and the other holding shrimp during summer nights.Red, spicy, fragrant, and perfect for drinking, it is deeply loved by everyone.Methods for making Sichuan-style rice-forked shrimp

Sichuan-style rice-forked shrimp are made from rice-forked shrimp with vivid colors, a rich spicy flavor, and tender texture.

Just seeing this makes you want to drool.It only requires several simple steps.The following paragraph will provide the preparation for making Sichuan-style rice-forked shrimp.Next, I'll organize the methods for making Sichuan-style rice-forked shrimp.

Ingredients: 500 grams of fresh rice-forked shrimp,cumin,dried chili,star anise,cardamom fruit,hotpot base sauce from Chongqing.

Process:

First, clean the shrimp thoroughly and soak them in salted water for about two hours to remove any mud inside.

Second, heat up a pot and add oil, then put in some chopped ginger, garlic, and scallions.

Third, when they start giving off fragrance, add cumin and dried chili.

Fourth, after the spicy aroma comes out, add the rice-forked shrimp and stir until their shell turns red.

Fifth, crush the Chongqing hotpot base sauce and add it to the pot, stirring evenly.

Sixth, add star anise, cardamom fruit, and some water to about half of the ingredients' volume.Seventh, reduce heat and simmer for 20 minutes before increasing heat again to thicken the sauce.Ingredients for Sichuan-style rice-forked shrimp

To prepare a delicious dish, not only should the main ingredient be flavorful, but also the combination of ingredients is important.

The difficulty in making Sichuan-style rice-forked shrimp isn't high, but many seasonings are needed. Make sure to prepare them properly when cooking.

It's best to buy Huaiyang thirteen spice seasoning from a supermarket if available; otherwise, you can make it yourself, which is more troublesome.Thirteen spice seasoning includes: cinnamon, cardamom, cloves, dried tangerine peel, cumin, star anise, ginger, sand ginger, costus root, fennel seed, white, nutmeg, and fruit of Syzygium aromaticum.

Process:First, heat up a pot with oil, and when it's about 70% hot, add the shrimp until they turn red, then remove them.

Second, in another pot, stir-fry garlic cloves, ginger, scallions, etc., to release their fragrance.

Third, add chili peppers, pepper powder,

black pepper

, and stir until the oil turns red.Fourth, add enough chicken stock, bring it to a boil, then add thirteen spice seasoning, sugar, monosodium glutamate, salt, vinegar, and cook for a while.Fifth, add the fried shrimp, simmer for 15 minutes, then add green peppers, beer, and oil before cooking for a bit longer.

How to clean rice-forked shrimpNo matter how delicious Sichuan-style rice-forked shrimp is, proper cleaning of the shrimp should be done first. Rice-forked shrimp are found in ponds or mud ditches, while true lobster lives in the sea and is a symbol of luxury on fine dining tables.Follow these steps to clean your rice-forked shrimp:First, cut off half of the head shell with scissors and remove the black sac attached to it.Second, make incisions at both sides of the shrimp's gills and remove them.Third, hold one end of the shrimp tail and pull out the black intestine.Fourth (optional), make a vertical cut on its back for better flavor absorption.Finally, rinse under running water with a toothbrush to clean it thoroughly but be careful not to wash away the yolk!Then dry them and start cooking.

Difference between rice-forked shrimp and lobsterRice-forked shrimp are humble creatures from ponds or mud ditches, while true lobsters live in the sea and are symbols of luxury on dining tables.Rice-forked shrimp cannot be considered real lobsters. They originally came from the central United States and northern Mexico, introduced to China via Japan in the 1930s.

The shell extract of rice-forked shrimp contains substances such as astaxanthin and chitin which are widely used in food, medicine, papermaking, etc., making them popular across China due to their delicious and nutritious meat.

True lobsters, on the other hand, have large claws, sturdy bodies with round heads, usually bright red, hard shells, well-developed antennae, and can weigh several kilograms. They are much more expensive.Risks of eating too many rice-forked shrimpRice-forked shrimp feed on plant stems, aquatic plants, snails, small fish, or dead fish. Due to their habit of consuming decaying matter, they carry a lot of bacteria and toxic substances in their bodies.Introduced as biological wastewater treatment agents in the 1930s by Japanese militarists, rice-forked shrimp may pose health risks if not properly handled due to their potential contamination with harmful microorganisms and heavy metals.

The steps to clean freshwater prawns:

1 Use scissors to cut off half of the headshell of the freshwater prawn, and remove the head along with the black stomach sac at the back. 

2 Cut open both sides of the gills of the freshwater prawn with a knife, remove the outer shell, then trim the gill brushes diagonally. 

3 Holding the freshwater prawn with one hand and pulling the tail plate in the middle of the abdomen with the other, pull it out to get rid of the black intestines completely. 

4 Make a vertical cut on its back for better flavor penetration (this step is optional, depending on personal preference). 

5 Place the cleaned freshwater prawns under running water and use a toothbrush to scrub them thoroughly in all directions. Be sure not to wash away the yolk!Then drain the water and start cooking. 

Difference between freshwater prawns and king crabs

Freshwater prawns are table delicacies while king crabs represent luxury on plates.Freshwater prawns live in ponds or ditches, moving freely around rural areas.King crabs are sea-dwelling creatures, symbols of sophistication and luxury on high-end dining tables.But at the dinner table, it's all about taste; quality is key.

Freshwater prawns originate from freshwater environments. They cannot be considered true king crabs.Originally from the central and southern United States and northeastern Mexico, they were introduced to China in the 1920s-1930s via Japan.The shell extract of freshwater prawns, including astaxanthin and chitin, are widely used in food, medicine, papermaking, etc. Their succulent meat and rich nutrition have made them popular across the country.

King crabs do not possess large claws like freshwater prawns; their head-thorax is cylindrical, robust, and colorful. Before maturity, they appear red all over, with hard shells and well-developed antennae. They weigh thousands of kilograms and are too expensive for ordinary people to afford.

What harm can result from eating too many freshwater prawns?

The natural diet of wild freshwater prawns includes plant stalks, water plants,snails, small fish, and dead fish or their own kind's corpses. Due to their habit of eating decaying matter, they carry large amounts of bacteria and toxins in their bodies.

As invasive species, they were first imported in the 1930s, likely brought into China by invading Japanese forces as part of biological experiments for treating city sewage.

Therefore, when you cannot guarantee the hygiene at street vendors selling freshwater prawns, it's better not to eat too much, as the parasites and heavy metal content on their bodies may affect human health.