Health benefits
Crayfish: delay aging, antioxidant, anti-cancer and prevent cancer
Zanthoxylum bungeanum: dehumidification
Star anise: regulate qi, relieve pain, Dispel cold
Ingredients
Crayfish ( 750g ) | Onions ( 20g ) |
Ginger ( 30 ) | Garlic ( 25 ) |
Panthoxylum bungeanum ( appropriate amount ) | Octagonal ( 3 to 5 ) |
Dried red pepper ( appropriate amount ) | Peanut oil ( appropriate amount ) |
Salt (appropriate amount) | Cooking wine (appropriate amount) |
Soy sauce ( appropriate amount ) | Dark soy sauce ( Moderate amount ) |
How to braise lobster
1. Prepare the materials, remove the internal organs and dirt from the head of the crayfish (the owner of the vegetable market has already removed them when buying them)
2.Prepare materials
3.Heat the pan with oil, add onion, ginger, garlic, Sichuan pepper and red pepper to release the aroma
4. Add soy sauce and red pepper oil
5.Saute and pour in the crayfish and sprinkle with cooking wine p>
6.Stir quickly
7. Fry until it changes color and has a distinct aroma, then add water into the pot until the water covers the crayfish and a little more is left
8.Add the lid to the pot, cook over high heat for 10 minutes, then turn to medium heat and simmer for about 8 minutes until the flavor is absorbed
9. When there is still a small amount of water left, add salt, sugar, and dark soy sauce and stir-fry for a while to color and leave some juice
10. Remove from pot and plate
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11.Picture of the finished product, delicious braised crayfish.
12. Done!
Tips
When adding water to simmer, you can add more water.Simmering on low heat for a longer time will make the crayfish more delicious
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