Crayfish making tutorial.

Ingredients: crayfish, white wine, shrimp powder, thirteen spices, oyster sauce, beer, white pepper, sugar, salt and soy sauce.

Steps:

1. Crayfish is processed. Before you start, pour the processed crayfish into the blanching water, and pour two spoonfuls of salt into the water, because the salt can keep the bottom flavor of the crayfish during the blanching process, and it can also make the shrimp meat firm.

2. Heat oil in the pot, add onion and ginger and stir fry.

3. Pour in crayfish and stir fry for 2 minutes.

4. Pour two spoonfuls of beer. Just put two spoonfuls, not too much. Using beer instead of water can remove fishy smell, enhance fragrance and refresh people.

5. Adding shrimp powder and shrimp powder ground with shrimp skin can greatly enhance the umami taste of crayfish.

6, add thirteen incense, do not put pepper, star anise and the like, because thirteen incense is already included.

7. Add oyster sauce, a little soy sauce, white pepper, a spoonful of sugar to refresh, and add a little salt. Because beer has been poured just now, and no cooking wine has been put in.

8. Fire lasts for 5 minutes. When the soup thickens, you can turn off the heat and take it out. The delicious thirteen-fragrant crayfish is finished like this!

Two: crayfish with garlic

Learn thirteen fragrant crayfish, and you will learn garlic. Just add garlic to it. If you want to eat garlic, you can also choose whether to put it or how many thirteen incense sticks to put.

1, stir-fried garlic: add a little oil, stir-fry garlic, be sure to stir-fry, don't smell of raw garlic.

2, garlic must be put enough, and the ratio of weight to crayfish weight is 1: 2.

3. Add the lobster fried before in the pot, stir fry evenly, turn off the fire and take out the pot.

Three: spicy crayfish

Ingredients: crayfish, ginger slices, carved wine, aniseed, cinnamon, fragrant leaves, dried tangerine peel, bean paste, chafing dish base, pepper, pepper, sugar, soy sauce and tea.

Steps:

1. Blanch the washed crayfish. After the water is boiled, add ginger slices and carved wine, then add crayfish, and take it out after about 20 seconds.

2. fry the drowned crayfish at 70% to 80% oil temperature, and ten seconds is enough. Shrimp shells are crispy, and the shell meat has been separated, making it more convenient to eat. Moreover, shrimp is fried and cracked, and it is easier to taste in the later stage.

3. Put oil in the pot, add a tablespoon of aniseed, cinnamon, fragrant leaves, dried tangerine peel and bean paste, and stir-fry red oil.

4. After the color turns red, add the hot pot bottom material. Because the ingredients at home are not so complete, if you want to eat the flavor of the restaurant, you can go to the supermarket to buy a bag of hot pot bottom material with various seasonings.

5. Add pepper and pepper.

6. After the spices are fried, pour boiling water and cook for 5 minutes. Add pepper, sugar and soy sauce, add a little tea to deodorize, and cook for another 5 minutes.

7. Finally, add crayfish, adjust to medium heat and cook for 5 minutes.

8. After cooking, turn off the fire and soak for 8 minutes. Crayfish will be more delicious. The soaking time is longer than the boiling time, because the shrimp is boiled for a long time and the meat is not tender.