Health benefits
Crayfish: delay aging, antioxidant, anti-cancer and prevent cancer
Ginger: reduce qi and stop vomiting, resolve phlegm and cough, and dispel cold Solution
White sugar: low protein
Ingredients
Crayfish ( 1500g ) | Onions ( Moderate amount ) |
Ginger ( Half ) | Garlic ( Half ) |
Star anise ( 3 pieces ) | Cinnamon ( One piece ) |
Fragrant leaves ( 5 pieces ) | Zanthoxylum bungeanum ( One or two ) |
Cooking wine (appropriate amount) | Oil ( Appropriate amount ) |
White sugar ( Appropriate amount span> ) | Salt ( appropriate amount ) |
Chicken essence ( one spoon ) | Doubanjiang ( a spoonful ) |
1.Hold the shrimp in your left hand, turn the crayfish belly upward, rinse and clean it directly under clean water
2.Hold the crayfish face up and find the piece in the middle of the shrimp tail
3.Pull out the shrimp thread (intestine) from the tail
4.Drain the shrimp
5.Prepare other materials
6. Heat the pan with cold oil, add more oil, and add the processed crayfish
7. Stir-fry continuously until the shrimp turns red, stir-fry to remove the water and take it out
8.Leave a little oil in the pot, add bean paste and stir-fry-
9.After stir-frying until the red oil comes out, add onions, ginger, garlic, star anise and other aniseed ingredients and continue stir-frying
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10. Stir-fry, add water or beer (just enough to submerge the lobster), soy sauce and cooking wine and bring to a boil
11.Add in the crayfish that have just been stir-fried in oil and cook for 20 minutes (depending on the size)
12.Add salt and reduce the juice over high heat
13.Finally add some sugar and stir-fry evenly
14. Let the crayfish soak in the soup.A while
15.Put them into the pot
Tips
1.Crayfish must be handled carefully and grasped by hand Let the belly of the shrimp face up and rinse the shrimp directly under running water; then turn the crayfish face up, find a piece in the middle of the tail, pinch the piece of tail and pull out the shrimp line inside; drain the water from the processed crayfish.;
2.Heat a pot, add a lot of oil (2 or 3 times the usual amount for cooking), put in the processed crayfish and stir-fry the water; generally those sold outside are deep-fried, but they are made at home.It's healthier, just add more oil to stir-fry the crayfish to remove the water and set aside;
3.Leave a little base oil in the pot, add bean paste and stir-fry until the red oil comes out, then add all the seasonings Put it in and stir-fry until fragrant, add an appropriate amount of water or beer and cook for a while; then add the processed crayfish and cook together, cook for about 20 minutes (mainly the amount of shrimp), turn on low heat when it is about 80 to 90% mature.Collect the juice, add salt and sugar and stir-fry to taste;
4.When leaving a little juice, turn off the heat and soak for a while to allow it to absorb the soup for more flavor; then place the prepared crayfish in the pot.
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