Spicy crayfish(xiang la xiao long xia )

Spicy crayfish

Introduction:

Production steps:

Step 1: raw material drawing

Step 2: buy the lobster, with a bubble, take chopsticks circle stir for a while, will come out a lot of dirty flocculent things. Then soak it for a while and stir it again. Change the water and stir it again. This is especially suitable for lobsters. You don't have to brush them one by one. It's clean.

Step 3: the lobster's tail has three petals on the left, middle and right. The one in the middle is the uppermost petal. Pinch the root with the index finger and thumb and twist it. What you pull out is the mud intestines.

Step 4: synchronization step 3

Step 5: synchronization step 3

Step 6: put oil in the pan, twice as much as frying. Heat and add the dried crayfish. Stir well.

Step 7: add all the ingredients and fry until the crayfish turns red.

Step 8: put it out for use.

Step 9: put the remaining oil in the pan into Pixian Douban and stir fry over low heat until the Douban and oil are combined. Add two teaspoons of sugar and one teaspoon of five spice powder and stir fry well.

Step 10: pour in the crayfish and stir well.

Step 11: add a bottle of beer or a bowl of rice wine. If you don't add enough water, don't submerge the lobster. Just level it. Add a teaspoon of salt.

Step 12: boil over high heat until the soup is half down. Turn off the fire, soak for a while, and the soup can be eaten with a little cool.

Materials required:

Lobster: two catties

Pixian Douban: 2 tbsp

Onion: one

Jiang: one piece

Garlic: one head

Star anise: two

Pepper: a little

Fragrant leaves: two

Cinnamon: one piece

Sugar: two teaspoons

Salt: one teaspoon

Five spice powder: 1 teaspoon

Note: 1, do not cook too long, too long meat on the old. 2. Because it's a spicy version, I don't eat the dishes in the soup, so I didn't deal with the dirty things in the head of the shrimp, and I didn't remove the claws. Next time I cook the lobster, I'll give you a detailed way to deal with the braised version or the side dishes. 3. Prepare disposable gloves at home. Be careful when you eat. 4. Pixian Douban sauce is salty enough, so don't add much salt. Pixian Douban must be neutralized with white sugar before it tastes good. 5. I think beer is the best and rice wine is also good. My family has no beer, so I put rice wine. The meat of crayfish cooked in wine is delicious. If you use glass beer, don't add water, it's better. Of course, you can also choose to use water.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: spicy

Chinese PinYin : Xiang La Xiao Long Xia