Composition:
Crayfish 1500g
Onion amount
Jiangbango
Half a garlic
Octagonal 3
A piece of cinnamon
5 fragrant leaves
Sichuan pepper
Proper amount of cooking wine
Proper amount of oil
Proper amount of sugar
Proper amount of salt
A spoonful of chicken essence
A spoonful of bean paste
Recipe practice:
1. Hold the shrimp in your left hand, turn the crayfish belly up and rinse it directly under clean water.
2. Face the crayfish up and find the middle piece of the shrimp tail.
3. Pull the shrimp line (intestine) from the tail.
Step 4 drain the shrimp
Prepare other materials
6. Put cold oil in the hot pot, put more oil and add the processed crayfish.
7. Stir fry until the shrimp turns red. Stir-fry and drain.
8. Leave a little base oil in the pot and add bean paste to stir fry.
9. Stir-fry red oil, add onion, ginger, garlic, star anise and other fennel and continue to stir fry.
10. Stir-fry and add water or beer (just submerged in lobster water), soy sauce and cooking wine to boil.
1 1. Add the freshly fried crayfish and cook for 20 minutes (depending on the quantity).
12. Add salt and collect juice over high fire.
13. Finally, add some sugar and stir well.
14. Let the crayfish soak in the soup for a while.
15. Put them in the pot.
Recipe tip:
1. Crayfish must be handled with care. Grab the shrimp with your hands, let the crayfish's abdomen face up, and wash the shrimp directly under running water. Then put the crayfish face up, find a piece in the middle of the shrimp tail, hold that tail and pull out the shrimp line inside; Draining the treated crayfish;
2. Heat the pot, put a lot of oil (2-3 times that of ordinary cooking), and put the processed crayfish to drain the water; Generally, what is sold outside is fried, but in order to be healthier at home, add more oil to fry crayfish and put it out for later use;
3. Leave a little base oil in the pot, add bean paste and stir-fry red oil, then add all seasonings and aniseed and stir-fry, add some water or beer and cook for a while; Then add the processed crayfish and cook for about 20 minutes (mainly the amount of shrimp). Around 1989, turn on a small fire to collect juice, add salt and sugar and stir-fry to taste;
4. Turn off the fire and soak for a while with a little juice left to make the soup it inhales more delicious; Then put the prepared crayfish into the pot.