At the beginning of summer, various neon signs flash in the streets of my city, and all the dishes about lobster are frequently listed. This kind of food is controversial because it is originally a species that lives in a dirty gutter. So, how can I not give up on this dish.
|Garlic, ginger||The right amount|
|Dried chili||The right amount|
|spices||The right amount|
Preparation: Crayfish are removed from the intestines, soaked in vinegar for half an hour, washed and set aside; garlic and ginger slices; dried peppers cut into sections; pepper, star anise, bay leaf, cinnamon, fennel, orange peel and other spices are flushed for use.
Burn the pan until it emits white smoke and pour edible oil (as much as possible, visual observation is 2 times more than usual ordinary cooking). Pour in the spices and stir-fry. When the scent diffuses until the nose smells, add garlic and ginger slices to saute. Then pour the washed crayfish and stir-fry. When the crayfish changes color, add cooking wine (the kind of liquor you drink is better, the taste will be more fragrant), pepper, MSG, salt, soy sauce, vinegar and other condiments, and then pour Add half a bowl of water and continue to fry until it is completely red. Turn to low heat and add half a bowl of water to boil until it tastes good. During this period, you can taste the taste of the soup. You can't cook it for too long, and the meat will not taste good.
Almost delicious, add a spatula of sesame oil down the side of the pot, sprinkle sugar to the fire to collect juice, after pouring the remaining soup on the bottom of the pot, sprinkle green onion.