Braised Prawns classic

Published Jan 14, 2022 at 04:39am ET

Sina Weibo: Li Yigao_

Food Material List

1 Crayfish 3 jin
2 Beer 1200ml
3 Sichuan Pepper 10g
4 Star anise 6 pieces
5 Chinese cinnamon 4 pieces
6 Round cardamom 10 pieces
7 Fragrant leaf 10 tablets
8 Dry pepper 30g
9 ginger 5 tablets
10 Garlic clove 10 valves
11 salt 2 teaspoons
12 Sugar 1 teaspoon
13 monosodium glutamate 1 teaspoon
14 Cooking wine 2 tablespoons
15 Old soy sauce 1 tablespoon
16 Soy sauce 1 tablespoon
17 Pepper 1 teaspoon
18 Edible oil 750ml

Operational steps

1 Repeatedly rinse the crayfish with clean water, wash the reverse side of the crayfish with a brush, remove the shrimp thread at the tail of the shrimp, and then cut off one third of the head, dig out a black stuff inside, do not, put the crayfish in reserve.
2 Pour 750 mL oil into the pan and cook until smoke comes out. Then fry the crayfish for two minutes, and then take it out for reserve.
3 Pour half the oil of fried crayfish, stir-fry pepper, anise, cinnamon, fragrant leaves, dried pepper, garlic, ginger slices and nutmeg in the remaining oil over high heat, then stir-fry the oiled crayfish and spices together, then pour in beer, spice wine, raw extract, old extract, salt and flavor essence, then cover and stir-fry. Cover.
4 In the process of stewing again, stir-fry every 2-3 minutes, so that all crayfish can taste better. Almost all beer can be evaporated and only the oil can be seen when the crayfish is stewed again, indicating that the juice is almost collected. Finally, add pepper to stir-fry for a while, and then the crayfish can be served in the pot.

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