Chinese Food
Braised spicy crawfish
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This spicy crawfish is the most authentic way. In order to make this spicy crawfish, we need to prepare three kinds of byproducts: lobster spicy sauce, lobster thirteen spices and lobster seasoning. Here is how to make spicy crawfish. It contains three kinds of seasoning.
Cooking ingredients
Cooking Steps
Step1:Preparation for making spicy crawfish - lobster, rapeseed oil (or salad oil), lobster spicy sauce (the second step), lobster oil (the third step), lobster seasoning (the fourth step). Garlic clove, ginger, dried pepper, prickly ash, pepper, beer, sesame oil (sesame oil), cilantro, a little onion.
Step2:How to make lobster spicy sauce - 1. Ingredients - 1 / 3 red pepper powder, half chili powder (not too fine), half homemade 13 spice powder, 2 processed rapeseed oil (or salad oil), 1 red oil (chili oil). 2. Method: heat the pot over medium heat. Pour in the refined rapeseed oil (to make rapeseed oil ①) or salad oil and red oil. Add. Stir fry and melt. Change the heat. Pour in. Thirteen joss sticks (make thirteen joss sticks) in turn. Red pepper powder. Pepper powder. Stir fry to make the fragrance. Stir fry the lobster sauce, cool it, put it in the container and seal it for 24 hours. One by one, one by one, one by one, one by one, to make lobster spicy sauce, you need to use refined rapeseed oil. Refining rapeseed oil is to remove the lettuce flavor of rapeseed oil. The method is to pour the vegetable oil into the pot and put a little bit of anise, scallion and ginger into it. Start heating. When the scallion and ginger become golden and crisp, scoop them out with a tight net and a leaky spoon. Continue heating until the vegetable oil is slightly smoky, turn off the fire and cool them. Pour them into the container. This process of cooking is called refining. The purpose is to remove the smell of vegetable oil. One one one one one one one one one one one one one one one one one two ②, the method of thirteen spices - five parts of star anise, five parts of prickly ash, two parts of cinnamon, two parts of fennel, two parts of array skin, two parts of fragrant leaves, two parts of good ginger, two parts of Sinai, one part of liquorice, one part of Angelica dahurica, one part of grass fruit, one part of clove, one part of bean curd (meat curd), one part of woody fragrance, one part of Amomum villosum and one part of biloba. The above spices are crushed and mixed evenly.
Step3:I. production of lobster Oil-1. Preparation - water and lard half. 2. Production - put some water into the pan over medium heat. Heat slowly. Wash and cut into small pieces. Melt in hot water. Put in garlic and ginger (beat). Pour in cooking wine. Heat until the water is dry and the fragrance overflows. Turn to low heat. Continue to boil until all the oil is out. Beat out the residue. Then the oil at the bottom of lobster is ready. Thre
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Step5:
Cooking tips:One one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one It is easy to flow out and lead to no yellow lobster and turbid soup. 2. The degree of spicy taste can be controlled by increasing or decreasing the amount of thirteen spice spicy sauce according to different places. Spicy sauce is the best seasoning for making lobster. 3. The cooking process of lobster is the most moderate in 2025 minutes. The time is too short. The shrimp meat is not tasty and slightly fishy. The cooking time is too long, which will cause the shrimp meat not tender and affect the taste and freshness. 4. The lobster should be eaten within two hours. The cooked lobster will be soaked in the soup for a long time. The color of the shell will turn dark red
