Spicy crayfish(xiang la xiao long xia )

Spicy crayfish

Introduction:

"Summer is coming, and lobster is coming. This morning, I bought 2 jin lobster as the main course for lunch

Production steps:

Step 1: lobster first cut off the thread, pull out the shrimp line on the back, and wash it repeatedly in clean water, I brush it with a toothbrush

Step 2: prepare the ingredients: chopped green onion, ginger, garlic, dried pepper, Chinese prickly ash, star anise, Pixian Douban

Step 3: a bottle of beer, I didn't use yellow rice wine, so I pour all the beer instead of water, so the lobster is more fragrant

Step 4: put cold oil in a hot pan, smoke, and pour pepper into it to make it fragrant. I put more oil, twice as much as ordinary dishes

Step 5: saute Zanthoxylum bungeanum until fragrant, pour in scallion, ginger, garlic, dried pepper, star anise, stir fry a few times

Step 6: add 2 spoonfuls of watercress, pour in 1 spoonfuls of sugar, stir fry constantly, stir fry the red oil ～～～

Step 7: add lobster ～～

Step 8: put a little salt (less salt, because Douban is already salty and spicy), pour a little vinegar ~, then pour a bottle of beer, almost level with lobster

Step 9: cover the pot and simmer for 10 minutes. When the soup is half full, sprinkle with chicken essence and garnish with Scallion leaves

Materials required:

Lobster: two catties

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Star anise: right amount

Pixian Douban: moderate

Salt: a little

Sugar: a spoonful

Beer: a large bottle

Note: it's really delicious to put enough lobster material. I think they should also put some materials like their ancestral secret recipe in the stall. But sometimes we do it at home, which makes us feel more at ease

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang La Xiao Long Xia