Spicy crayfish recipe and detailed processing

Spicy crayfish recipe and detailed processing steps

Ingredients: 1000 g of crayfish.

Spices: 25 grams of dried green peppercorns, 15 grams of dried peppercorns, 10 grams of Da Hong Pao peppercorns, 10 grams of bai zhi, 5 grams of star anise, 5 grams of cumin, 5 grams of cinnamon, 5 grams of mountain nai, 3 pieces of fragrant leaves, 1 nutmeg, 1 gram of grass fruit, 1 gram of cloves.

Ingredients: 200 grams of beer, 200 grams of rapeseed oil, garlic cloves, green onion, ginger slices, Pixian bean paste 30 grams, high liquor 20 grams, balsamic vinegar 15 grams, sesame oil 10 grams, sesame oil 10 grams, thirteen spices 7 grams, chicken essence 6 grams, monosodium glutamate 5 grams, white sesame seeds 5 grams, refined salt 4 grams, white sugar 3 grams, broth to taste.

Detailed processing steps:

1. Buy fresh crayfish, add an appropriate amount of salt to rest in fresh water for a few hours after buying it. Then use a brush to brush the crayfish clean, and then use scissors to cut off the shrimp head from under the crayfish eye, use scissors to pick out the crayfish's shrimp cheeks, and then twist the middle tail wing of the crayfish tail with your hands, take out the shrimp line, wash it after all done, control the moisture, and set aside.

2: Add an appropriate amount of vegetable oil to the pot, when the oil is heated to 80% heat (240 °), fry the processed crayfish for about 15-20 seconds, fish out, and set aside.

Note: The purpose of frying crayfish with high temperature is mainly to color, but also to use high oil temperature to fry the skin and meat of crayfish until separated, which can better taste.

3, add 200 grams of rapeseed oil to the pot, add 100 grams of garlic seeds, 50 grams of ginger slices, 50 grams of green onion, then add 25 grams of green peppercorns, 10 grams of Da Hong Pao peppercorns, stir-fry the aroma and then add 15 grams of dried chili peppers, and then add spices after the chili flavor comes out: 10 grams of bai zhi, 5 grams of star anise, 5 grams of cumin, 5 grams of cinnamon, 5 grams of mountain nai, 3 pieces of fragrant leaves, 1 nutmeg (pat cracked), 1 gram of grass fruit (cracked), 1 gram of cloves Pixian bean paste 30 grams, Stir-fry the aroma and then add the fried crayfish for a while, then add 20 grams of high liquor and stir-fry, then add 200 grams of beer, the right amount of broth (basically the same as the crayfish can be), and then add the seasonings: 4 grams of salt, 6 grams of chicken essence, 7 grams of thirteen spices, 6 grams of pepper, 5 grams of monosodium glutamate, 3 grams of sugar, after the high heat is ten minutes, then pour in 10 grams of sesame oil, 10 grams of sesame oil, after the high heat to collect the juice, you can get out of the pot, after the pot sprinkle a little white sesame seeds to garnish.