Braised crayfish in brown sauce(hong shao xiao long xia rang ni ting bu xia de mei wei )

Braised crayfish in brown sauce

Introduction:

"The last time I ate crayfish was last year, because I always felt it was not clean after reading too much news! Crayfish can't be bought here recently. It happens that I went out early in the morning and saw it sold. I can't stand the temptation of the crayfish and bought a pot back. Make it clean and hygienic by yourself, and eat it with ease! I prefer the spicy version of crayfish, but LG doesn't eat much spicy, so it's braised in soy sauce. The sauce with Douban sauce is slightly spicy, and the spicy degree is just right! Don't look at the lobster I bought, but it's full of real meat! I can't stop talking. It's fragrant. "

Production steps:

Materials required:

Crayfish: moderate

Ginger: right amount

Garlic: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

White Sesame: right amount

Bean paste: right amount

Sugar: right amount

Chicken essence: appropriate amount

Oyster sauce: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Xiao Long Xia Rang Ni Ting Bu Xia De Mei Wei