Stewed prawns with thirteen spicy dishes(chuan cai shi san xiang la men da xia )

Stewed prawns with thirteen spicy dishes

Introduction:

"Sichuan cuisine with strong local flavor is one of the eight major cuisines in China. There are nearly 40 cooking methods of Sichuan cuisine, such as frying, frying, frying, frying, frying, frying, baking, stewing, burning, boiling, stewing, stewing, scalding, simmering, steaming, stewing, flushing, mixing, soaking, soaking, freezing, frying, stir frying, dry frying, fresh frying, crisp frying, soft, dry steaming, oil drenching, drenching, deep frying and potstickers. Sichuan cuisine has many flavor types, ranking first among all major cuisines. It can be divided into three types, spicy flavor type, spicy flavor type, salty, fresh, sour and sweet flavor type. Every year when crayfish is on the market, I make it for my son to try. Just once, or spicy shrimp balls. I always feel that lobster is not easy to clean up and it's troublesome to eat. A few days ago, my son called me and successfully passed the thesis defense. I want to celebrate with my classmates and ask them to help me cook some crayfish, especially the spicy drops. Now I'm in a dilemma. It takes a long time for the whole shrimp to be sorted out, and it needs to be cooked. That night, she talked with sunshine about it, and she suggested that I try thirteen incense. It's just that the old marinade of pickles is thirteen flavored. Ha ha, it's the seasoning, plus a lot of spicy taste. All the crayfish were made in three times, and it took two hours to clean

Production steps:

Step 1: prepare half a bucket of clean water; put fresh crayfish into clean water, add honey to feed for half a day, let the lobster spit out the sediment.

Step 2: prepare cooking wine and soy sauce.

Step 3: prepare pepper powder and black pepper powder.

Step 4: prepare ginger, garlic and dry red pepper; peel ginger and garlic, wash and slice.

Step 5: brush the lobster carefully with a small toothbrush.

Step 6: pull the prawn out of the catgut; clean and drain the water.

Step 7: heat the oil in the pan, add ginger, garlic slices and dry red pepper, and fry until fragrant.

Step 8: ginger and pepper aside, into the pepper powder, fried flavor.

Step 9: add lobster and stir well; cook with cooking wine.

Step 10: add the soy sauce and stir well.

Step 11: add pepper; stir well.

Step 12: pour in the marinade and ingredients, stir well; bring to a boil over high heat, bring to a boil over low heat for 10 minutes. Turn off the heat, put it into a casserole and let it soak slowly.

Materials required:

Live crayfish: 1500g

Honey: 10g

Ginger: 1 piece

Garlic alone: 4

Dried red pepper: 8

Cooking wine: 3 teaspoons

Black pepper: 3 tsp

Pepper powder: 4 tsp

Soy sauce: 4 teaspoons

Thirteen flavor old marinade: 1000g

Note: 1, fresh lobster, with honey feeding, easy to let it spit clean sediment. 2. Crayfish with a small toothbrush easy to clean more clean. 3. Be careful when pulling the catgut from the tail, when the heart and hand are pinched.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: spicy

Chinese PinYin : Chuan Cai Shi San Xiang La Men Da Xia