Braised Prawns
Ingredients: 2 kg of crayfish (if it is only a family of three, 2 kg is enough) Ingredients: oil, salt, sauce, vinegar, cooking wine, sugar, ginger, garlic, garlic, star anise, fennel, cinnamon, cumin, cardamom, fragrant leaves, beer, etc.
The following is the general process of making braised prawns:
Step 1: Clean up the crayfish 1. Buy crayfish from the vegetable market and float them in clear water. Change water, add detergent and rinse. Brush the crayfish one by one with a toothbrush, put them in clean water, and continue to rinse until the water is clear and foam-free, and only the shrimps are clean.
Brush and thoroughly remove the dirt from the lobster.
2, scissors into battle, one by one. Catch crayfish first, and cut off the sharp hooks at the front ends of the two big clips. One is to prevent it from pinching people, the other is to taste good. Then go to the intestines. Shrimp has three tail fins on its tail. Take the one in the middle and twist it, and the intestines will come out. Then cut it from the shell of the shrimp head at about 1/2. Be careful not to cut directly. Pull it out when you want to break it, and you can bring out the sandbag of the shrimp head together, which is black. Pay attention to keep the shrimp yellow; Finally, cut from the pulled tail to the head, one for good taste and the other for peeling when eating. As shown in the figure: (1) After removing the sand sac, only the shrimp yellow is left, which is clean and delicious.
Cut off the spikes on the head and feet before, remove the intestines, and cut a hole from top to bottom in the back.
(2) Cut off the shrimp tongs with sharp hooks at the front end.
(3) Remove the shrimp intestines and cut the shrimp shells from the back. The line in the middle of the shrimp back is the knife mark.
Rinse with clean water
Step 2: Put the pot in 1. Heat the pan from the fire, add oil, heat for 8 minutes, add ginger (sliced), garlic (pressed) and red pepper, and stir-fry until fragrant.
Various seasonings used for cooking braised prawns, including garlic, ginger slices, pepper powder, various seasonings, bean paste, liquor, beer, etc.
Boil seven or eight ounces of cooking oil.
Add garlic, ginger slices, spices, about 20% white wine, etc.
2. Stir-fry the shrimp in the pot, pour in cooking wine, soy sauce, vinegar, salt and sugar, and continue to stir fry.
Pour in the washed lobster.
3. After the shrimp changes color slightly, add all the remaining seasonings, such as garlic, pepper, star anise, fennel and fragrant leaves. (Both, in no particular order), continue to stir fry and mix the seasoning and shrimp evenly.
4, pour beer, I used two bottles of beer for three pounds of shrimp, just a little shrimp, light the fire to medium and small fire, cover and simmer. Add bean paste and a bottle of beer after the shrimp changes color.
5. Turn the pan every five minutes or so to make the taste even. Cover and stew for 20 to 30 minutes.
6. When the soup is dry, remove the lid and continue to stir fry for a while until the soup is dry. Lift the pot
Tip: If you want to taste delicious, you should give enough ingredients, especially peppers and peppers, and then do not add water during the cooking process, and always cook with beer.