Summer is definitely the best season to eat crayfish, but if you are worried that the crayfish sold on the market is not clean, in fact, crayfish can be made at home, so how can you make crayfish at home? Let's go with Xiaobian.
One of the methods
Ingredients
200g crawfish, 20g dried pepper, 20g prickly ash, 2 shallots, 4 ginger, 4 fragrant leaves, 5 garlic, 1 star anise, 1 cinnamon, 45ml raw soy sauce, 15ml old soy sauce, 8g brown sugar, 5g salt, 30ml high white spirit.
step
1. Wash the crayfish, chop the onion, ginger and garlic, and cut the chili into pieces.
2. Add a little more oil to the pot than usual. Heat it to 30% heat. Add pepper, pepper, onion, ginger and garlic and stir to make it fragrant.
3. Stir fry the cleaned crayfish evenly, then pour in white wine, raw soy sauce, old soy sauce, and add sugar to stir fry the flavor.
4. When the crayfish is curled, put in the spices such as fragrant leaves, star anise and cinnamon, pour in 200ml of clear water, cover and simmer for 8 minutes with medium heat, finally add some salt to taste, adjust the heat to slightly dry the soup.
Practice 2
Ingredients
Crawfish, onion, ginger, garlic, millet pepper, pepper, oil, white wine, beer, spicy sauce, chicken essence, MSG, sesame oil, oyster sauce, soy sauce, steamed fish soy sauce, salt, sugar.
step
1. Remove the head of crayfish, remove the shrimp line, rinse it, and blanch it with white wine.
2. Put the oil in the pot, heat the crayfish and put it into the oil, wait until the surface of the crayfish is red, and then fish it for standby.
3. Put oil in the pot, stir fry with ginger, add pepper, millet pepper, garlic, spicy sauce, stir fry until fragrant, and then put in crayfish.
4. Add some beer, chicken essence, monosodium glutamate, sesame oil, oyster sauce, meijixian, steamed fish and soy sauce, salt and sugar to the pot, simmer for 3 minutes, and then add scallion to start the pot.
Practice 3
Ingredients
Xiaolobster 800g, ginger, garlic, pepper, prickly ash, cumin, orange peel, Xiangye, Angelica dahurica, anise, cinnamon, licorice, appropriate amount of Xiangsha, 1 can of beer 330ml, 1 spoon of cooking wine, 1 tablespoon of bean paste, 1 spoon of sweet sauce, 1 spoon of vinegar, 1 spoon of salt, 1 / 3 spoon of sugar.
step
1. Slice ginger and garlic, and prepare pepper, prickly ash, cumin, tangerine peel, Xiangye, Angelica dahurica, star anise, cinnamon, liquorice and Xiangsha.
2. Heat up the oil in the hot pot. After the oil is hot, stir fry the ginger and garlic slices. Then pour in other seasonings prepared in step 1 and stir fry.
3. Pour in the cleaned crawfish and stir fry until the tail is all rolled up. Add wine and vinegar and stir well.
4. Pour in 1 tablespoon bean paste, 1 tablespoon sweet sauce and stir fry.
5. Add in beer, turn to medium heat after boiling over high heat, add sugar to make it fresh, cover and simmer.
6. When the water is quickly dried, open the cover and heat to collect the juice.
Practice 4
Ingredients
Fresh crawfish, dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, scallion, coriander powder.
step
1. Put the lobster in clear water for at least one or two days, and let the lobster spit out the mud in the body. Clean the lobster with an abandoned toothbrush, especially the connection between the head and the body. If necessary, consider removing the lobster's head and making a cut on the back of the lobster's tail to remove the black line.
2. Put the oil in the pot, heat the oil and put the shrimp in the oil. At this time, do not put salt. When the surface of the shrimp is red, quickly fish it up for use and start the pot.
3. Put a proper amount of vegetable oil in the pot, put garlic and ginger into the oil pot, stir fry the fragrance with medium heat, then put shrimp, star anise and cinnamon into the pot and add some water.
4. Boil the water for 3 minutes, then pour the prepared red pepper, refined salt, soy sauce, vinegar and other seasonings into the water, and keep it stuffy for a while.
5. Turn to medium heat, put a proper amount of cooking wine, add water to half of the main ingredients, cover the pot cover, heat for 10 minutes, when the water boils into thick juice, add onion flowers to the pot and serve.