Ingredients: crayfish 1 kg, one green onion, one ginger and one onion.
Accessories: one star anise, three fragrant leaves, 10g cumin, a tin of beer, appropriate amount of salt, a small piece of cinnamon, 0/0g dried pepper10g pepper10g soy sauce.
Production steps:
1, because the crayfish bought from outside are dirty, so we have to clean the whole body of the crayfish bought and then soak it in water for a while.
2. Cut off the lobster's hind legs with scissors, and then don't remove the shrimp line. The lobster meat will be tighter, which is a little more troublesome when eating, but the taste will be much better.
3. Prepare the wok, pour an appropriate amount of cooking oil into the wok, and when the oil temperature is heated to 50% to 60%, put the crayfish into the wok and fry it for about one minute, then fry the crayfish until it becomes discolored and take it out.
4. Then filter the fried oil to fry other things, then clean the green onions and ginger, cut the green onions into sections and slice the ginger.
5. Then peel and clean the onion, cut the onion into pieces, then prepare a clean bowl, put a proper amount of water in the bowl, and soak the star anise, cinnamon, pepper, fragrant leaves and dried peppers in water for a while.
6. Then pour the fried lobster oil into the pot, and put more. After heating the oil temperature in the pot, add the chopped green onions, ginger and onions, fry them slowly with low fire, and remove them when they are dark.
7. Then put the spices in the pot to stir-fry the fragrance, then stir-fry the lobster in the pot evenly, then pour in a tin of beer, and then add the right amount of soy sauce and salt to taste according to your own taste.
8. After boiling the soup in the pot with a big fire, turn it into a small fire and cover it, and stew for 20 minutes. After 20 minutes, we will open the lid and turn up the fire, and collect the juice with a big fire. Don't collect it too dry and leave some soup. It will be more delicious.
9, such a very delicious home-made version of the oil-braised crayfish is ready, and the remaining soup can be packed in fresh boxes and put in the refrigerator, which is very delicious when cooking noodles or fried rice.