[Cats House] Spicy garlic-flavored crayfish

Published Mar 16, 2022 at 23:51pm ET

Lobster tastes good, the key to do in place, the taste and color is bright, but also to eat lips and teeth fragrance, the focus of the fragrance is the use of spices and some spices such as garlic, onion, celery, onion, etc., lobster has a variety of practices, no matter how delicious, can be braised garlic or spicy, the value of nutrition is well known.

Food Material List

1 Crayfish 1000g
2 Parsley 100g
3 Celery Leaves 20g
4 Lobster yellow Appropriate amount
5 Garlic clove 10
6 Fragrant leaf Several tablets
7 Star anise One
8 Chinese cinnamon Appropriate amount
9 Pepper 15g
10 Sichuan Pepper 15g
11 ginger Appropriate amount
12 Dry pepper Appropriate amount
13 Mashed garlic 80g
14 Soy sauce 60g
15 Zanthoxylum oil 20g
16 Red oil 40g
17 Sugar 10g
18 salt Appropriate amount
19 Sesame oil 30g
20 lard Appropriate 100g
21 Liquor and Spirits Half Jin
22 Cooking wine 50g

Operational steps

1 Small lobster put in clean water for an hour to vomit dirt, then one by one use scissors to cut off the legs of the shrimp and pull out the tendons, then use a brush to clean, drain the water into a large bowl, pour in the liquor pickling disinfection, then pour out the liquor, and then use clean scissors to cut off the cheeks of the shrimp.
2 Then get the shrimp yellow out and put it in a clean small bowl for later use.
3 The pepper and pepper are packed together for use. The parsley is washed and cut. The garlic, ginger, slices, garlic, star anise, cinnamon and pepper are packed together. The parsley leaves are put separately.
4 Prepare a deep bowl of sauce: Sauce raw pepper oil, red oil, sesame oil, white sugar and salt.
5 Heat lard in a hot pan, pour celery, garlic, ginger slices, dried chili, cinnamon, stir-fry until fragrant. Stir-fry pepper, pepper and pepper slightly when hot.
6 Stir-fry for a moment, pepper and pepper, then add lobster yellow slice and stir-fry the oil immediately.
7 Stir-fry crayfish over high heat until discolored
8 When discoloration occurs, stir-fry the liquor, then stir-fry the liquor, then pour in the pre-mixed juice, and quickly stir-fry the liquor.
9 Change the simmer to garlic mud, cover the pot, tighten it for five minutes, turn it over and tighten it for three minutes.
10 Then change the fire and put the remaining parsley leaves in and turn them over a few times.
11 Loading plate to a recent photo, no P map oh! Thats why the color is so bright, because its fragrant and bright when you first make it with lard.
12 Lets start with a bottle of beer.

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