Raw materials: 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5g of Amomum tsaoko, 0g of licorice15g, and 0g of dried red pepper100g. Yellow rice wine1000g, high-quality soy sauce 500g, sugar color 50g, refined salt 20g, hot peanut oil 20g, monosodium glutamate100g, bone soup12kg.

Method:

The tsaoko is cracked with a knife, the cinnamon is broken into small pieces with the back of the knife, the licorice is cut into thick pieces, the chives are tied, the ginger is beaten loose with a knife, and the red pepper is cut into sections. Illicium verum, Cortex Cinnamomi Japonici, Pericarpium Citri Tangerinae, Flos Caryophylli, Rhizoma Kaempferiae, Fructus Zanthoxyli, Fructus Foeniculi, Folium Cinnamomi Japonici, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, Glycyrrhrizae Radix and dried red pepper are put into a spice bag, and the bag is tied.

Extended data:

The method of marinating lobster is as follows:

1. Clean the lobster you bought.

2. Prepare the seasoning, cut the onion and slice the ginger.

3. Heat the oil, add ginger slices and saute until fragrant, then pour in lobster and stir fry to change color.

4. Stir-fry the onion and pepper for about one minute.

5. Pour in brine, add fragrant leaves, star anise, bring the cooking wine to a boil, and then cook for 30 minutes with low heat.

6. Soak the cooked lobster in the brine, so that the taste can fully penetrate into the lobster body, and the soup can be cooled.

References:

Baidu Bai ke Lu Zhu crayfish