Production steps:
1, prepare the shrimp tail. Prepare onion, ginger, garlic, dried pepper, bean paste, chafing dish base, pepper (that is, green pepper), cinnamon, fragrant leaves, tsaoko and sugar.
2. Thaw the shrimp tail with cold water and wash it with clear water. Finally, sprinkle some white wine, let it stand for a while, and then rinse it with water for two or three times.
3. Cut the onion into sections, slice the ginger, mash the garlic, stir-fry in hot oil, stir-fry until fragrant, and then add the dried pepper.
4, pour the shrimp tail, stir fry quickly, and transfer to the bean paste and hot pot bottom material. Turn down the fire, or the hot pot will burn.
5, pour boiling water, add cinnamon, fragrant leaves, Amomum tsaoko, sugar, boil over high fire, and collect juice.
Nutritional value of crayfish;
1. According to the composition of protein, the protein content of lobster is 18.9%, which is higher than that of most freshwater and seawater fishes and shrimps. Its amino acid composition is superior to that of meat, and it contains eight essential amino acids which are necessary for human body but cannot be synthesized or insufficient in vivo, including not only isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also arginine which is rarely found in vertebrates.
2. The fat content of lobster is only 0.2%, which is not only far lower than that of livestock and poultry, but also far lower than that of green shrimp and prawn. Moreover, its fat is mostly composed of unsaturated fatty acids necessary for human body, which is easily digested and absorbed by human body and has the function of preventing cholesterol from accumulating in the body.
3. Lobster, like other aquatic products, contains essential mineral components, among which calcium, sodium, potassium, magnesium and phosphorus are more abundant, and iron, sulfur and copper are more important. The total mineral content in lobster is about 65438 0.6%, among which the content of calcium, phosphorus, sodium and iron is higher than that of common livestock and poultry meat and prawns. Therefore, regular consumption of lobster meat can maintain the excitement of nerves and muscles.
4. From the perspective of vitamin composition, lobster is also one of the important sources of fat-soluble vitamins. Lobster is rich in vitamins A, C and D, which greatly exceeds the content of terrestrial animals.