Health benefits
Crayfish: delay aging, antioxidant, anti-cancer and prevent cancer
Pepper: enrich blood, protect teeth, protect bones
White sugar: low protein
Ingredients
Crayfish ( 1 Jin ) | Beer ( 250ml ) |
Salt ( a little ) | |
Cooking wine ( Half a tablespoon ) | Dark soy sauce ( Half a tablespoon ) |
Light soy sauce ( 2 tablespoons ) | Pepper ( a little ) |
White sugar ( Half teaspoon ) | Star anise ( 3 pieces ) |
Geranium leaves ( 3 piece ) | Cinnamon ( a little ) |
Panthoxylum bungeanum ( a little ) | Dried chili pepper ( 5 ) |
Green onions ( 1 section ) | Garlic ( 5 cloves ) |
Cilantro ( 1 ) | Ginger ( 1 small piece ) |
Cooked white sesame seeds ( a little ) |
How to braise crayfish
1. Soak crayfish in water for more than an hour after buying them, and change the water several times.Use a toothbrush when not in use, scrub clean, pull off sand lines, and trim clean.(Sorry, I showed my fleshy hands).
2.Wash with clean water.
3.Control dry water.
4. Bay leaves, star anise, cinnamon, Sichuan peppercorns, garlic, scallions, dried chilies, Wash the coriander and beer.
5. Slice ginger, loosen garlic, and cut green onions into knots.
6. Put an appropriate amount of oil in the pot and heat it up, pour in the crayfish and stir-fry until it changes color.
7. Remove and set aside.
8. Leave oil in the pot and boil away the water.(As long as it doesn’t bubble).
9. Add garlic, ginger slices, dried chili peppers, star anise, bay leaves, cinnamon, Stir-fry scallions and peppercorns until fragrant.
10.Pour in the crayfish and stir-fry for 1 minute.
11.Add beer, 2 soup bowls of water and bring to a boil over high heat, add cooking wine, light soy sauce, Dark soy sauce, pepper, salt.Cover and simmer over low heat for 20 to 30 minutes
12.Reheat to collect the juice (no need to collect it) too dry).
13.Put it into a plate, pour on the juice and sprinkle with a little cooked white sesame seeds.
14. Add coriander and serve.
Tips
1.Clean crayfish with a toothbrush, which is particularly easy to clean.2.If you like it more delicious, you can cut the back of the shrimp.If you like the meat to be tender and tender, you don’t need to scissor the shrimp back.
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