Health benefits
Crayfish: delay aging, antioxidant, anti-cancer and prevent cancer
Sichuan peppercorns: maintain healthy skin and mucous membranes
Doubanjiang :Maintain healthy skin and mucous membranes
Ingredients
Crayfish ( 1000g ) | Ginger slices ( 50g ) |
Garlic ( 50g ) | Zanthoxylum bungeanum (20g ) |
Dried pepper ( 20g ) | Doubanjiang ( 120g ) |
White sugar ( 30g ) | MSG, chicken essence each ( 5g ) |
Green onion segments ( 50 grams ) | Shen's Braised Shrimp Powder ( 15g ) |
Cucumber strips ( 50g ) | Oil ( 200g ) |
Liquor ( 15g ) | Beer ( 1 bottle ) |
Sweet noodle sauce ( 15g ) | Thirteen Incense ( 3g ) |
How to braise crayfish with spicy oil
1. Wash the shrimps, cut the backs and wash them.The openings are as shown below.
2. Put 200 grams of oil in the pot, stir-fry the ginger slices and garlic until fragrant, then add sugar.Stir-fry 30 grams.Add dried Sichuan peppercorns and spices and stir-fry for 5 seconds.Pour in the shrimp.Add white wine and stir-fry over high heat until the shrimp shells turn red.Add watercress and stir-fry.Pour in 1 bottle of beer and bring to a boil over high heat.Reduce the heat to low and add chicken noodle sauce and cover.Cover and simmer for 5 minutes, turning the pot twice in the middle, then add 5 grams of MSG, 3 grams of Shisanxiang and scallions, and cook for 3 minutes.
3. Place cucumber segments under the basin or plate, and pour the shrimp on top.
Tips
Rinse the shrimps with shabu-shabu.Add some vinegar to the water to wash the shrimps more cleanly.Keep abreast of the simmering time and the sequence of ingredients.You can use a little spice bag (cinnamon, star anise, kaempferol, grass fruit, bay leaf, cumin, amomum villosum, and angelica dahurica).It's not as good as the powdered one I prepared myself, but it tastes pretty good too.
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