authentic recipe of braised crayfish

1. Boiling spicy oil

Ingredients: salad oil, bean paste, ginger foam, green onion, Chili powder, pepper and spices (soup).

Steps:

1. Heat 1 kg of salad oil to 7% of the temperature, add pepper powder and fry until fragrant, then add bean paste, onion, ginger foam, spices (powder) and coarse Chili powder, and fry until fragrant.

2. add a proper amount of clear water, and set it to simmer for about one hour.

3. Knock off the material residue for later use.

reference dosage: 1 kg of salad oil, .7 kg of pepper powder, .7 kg of Chili powder, .8 kg of bean paste, .8 kg of spice and appropriate amount of onion and ginger.

ii. preparation of bittern

materials: bittern, dried pepper, pepper powder, sugar, salt, chicken essence and flavoring agent.

Steps:

1. Put a very small amount of salad oil into the pot, stir-fry the dried peppers and pepper powder into dry and spicy flavors, and put them into gauze bags.

2. Put the brine into a gauze bag and boil it in 3 kg of clean water.

3. Season after the water is boiled, and add sugar, salt, chicken essence and a proper amount of flavoring agent in turn.

4. After brine is made, it is kept in a slightly boiling state during normal use.

reference dosage: 5g of bittern, with 3kg of water, pepper and pepper, which should be added or subtracted according to local tastes. The taste in bittern should be heavy, and it should be slightly bitter and fresh to the heart. The ratio of sugar to chicken essence is 1: 1, and the amount of salt is increased or decreased according to local tastes. 5 grams of flavoring agent can use 12 kilograms of brine, which is about 4 barrels. The replacement of spices is based on 8-1 kg lobster, and it must be replaced when it is tasteless.

3. Making lobster with brine

1. Heat the oil to 8% oil temperature, fry the lobster until its gills burst open, and take out and drain the oil.

2. Put it in a brine bucket and soak it for 3-5 minutes, depending on the taste of the brine.

3. In the process of making, the taste of brine will become weak, so we should always taste the taste concentration of brine to keep it in the best state.

4. The brine can be used frequently for about 2 days. If the brine is cleaned once, the upper oil and water can be taken out first, and the lower brine can be filtered with a fine screen.