You can try making braised crayfish in oil. The braised aroma is rich, spicy and delicious, but not spicy at all, and the taste is memorable. The ingredients and specific steps for making our oil-braised crayfish are as follows:

Ingredients: 100 grams of dried chili pepper, 10 grams of Sichuan peppercorns, 50 grams of ginger, 100 grams of green onions, 30 grams of star anise, 10 grams of kaempferol, 10 grams of cinnamon, 10 grams of fenugreek, 10 grams of grass fruit, 5 grams of cloves, 10 grams of amomum villosum, 5 grams of grass beans, 5 grams of row grass, 150 grams of rock sugar, 50 grams of dark soy sauce, 50 grams each of refined salt and chicken essence , 5000 grams of fresh soup, 3000 grams of mixed oil (including 1500 grams of cooked vegetable oil and 150 grams of salad oil).

Steps:

1. Remove the stems and seeds of dried chili peppers and cut them into sections; wash and break the ginger; wash and cut the green onions into sections; break and remove the seeds of the grass fruits; then Put the star anise, cinnamon, grass fruit, cloves, amomum villosum, and hamgrass into a basin, soak in water for 10 hours, take out and drain; put the rock sugar into the pot and stir-fry until it turns into sugar color; mix the fresh soup into the brine pot, and serve Bring to a boil and set aside.

2. Heat the wok over low heat. Pour in 1000 grams of mixed oil and heat until it is 20 to 30% hot. Add the soaked spices into the pot together with fenugreek, kaempferol, and grass bean sprouts. After frying for about 30 minutes, when the aroma comes out, remove from the pot and pour into the boiling brine pot.

3. Put the pot back on the heat, pour in the remaining mixed oil and heat it until it is 40 to 50% hot. First add the ginger and green onion segments and saute until fragrant. Then add the dried chili knots and Sichuan peppercorns and reduce the heat to low. Fry until the oil is bright red in color and has a spicy smell, remove from the pot and pour into the brine pot.

4. Add refined salt, dark soy sauce, chicken essence and sugar color to the brine pot. Use low heat to keep the marinade in the pot boiling but not boiling. Simmer for about 4 hours to prepare the oil brine.

5. Wash the lobster, blanch it, marinate it in oil and brine until cooked through, take it out, drain the oil and put it on a plate