Share the secret thirteen spiced crayfish method, explain the production in detail, the shrimp meat is tender and elastic, and it is delicious enough

Today I will share with you how to make delicious thirteen spiced crayfish, I will write out the precise dosage of 13 kinds of spices, friends who like to eat crayfish must not miss it, so that the taste of crayfish really kills most food stalls outside.

【Thirteen spiced crayfish】

Main ingredients: 3 catties of crayfish, a small piece of ginger, a whole head of garlic, half a green onion, 10 spicy millet, half an onion

Spices: 5 bay leaves, 1 gram of cumin, 1 gram of cumin, 2 pieces of tangerine peel, 1 piece of cinnamon, 10 cloves, 2 star anise, 6 grams of Sichuan pepper, 5 grams of black pepper, 1 piece of angelica, 2 fragrant sand, 1 piece of good ginger, 2 grass fruits

Seasoning: 2 tablespoons of bean paste, 3 tablespoons of sweet noodle sauce, 5 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 330ml of beer, 1 tablespoon of balsamic vinegar, 3 grams of salt and pepper, appropriate amount of salt

1. First deal with the crayfish, cut off one-third of the lobster head, remove the head shrimp shell, and then pick out the dirty things in the head, and then pull out the shrimp tendons, brush and clean it. It is recommended to scrub with running water, it will be cleaner

2. Prepare thirteen kinds of spices, bay leaves, cumin, cloves, star anise, pepper, grass fruit, tangerine peel, cumin, cinnamon, angelica, fragrant sand, good ginger, black pepper, if you want to make delicious thirteen spiced crayfish, these spices are not recommended to be reduced

3. Pour all the spices into a bowl, soak in warm water, then drain and set aside. Soak the washed spices in warm water, and they will not be easy to paste when they are fried

4. Then peel and cut the onion, peel and slice the ginger and garlic, wash the millet spicy and cut it into chili rings, wash the green onion and cut it into cubes with an oblique knife

5. Pour half a pot of cooking oil into the pot, after the oil temperature is heated to 6, put the crayfish in the pot, fry the shrimp over medium and high heat until the shrimp shell turns red, and then control the oil and remove it. When frying, use a spatula to turn more often, so that it can be heated more evenly

6. Leave an appropriate amount of oil in the pot, put the onion, ginger, garlic, millet spicy, green onion and all the spices in the pot, stir-fry over medium heat, and fry until you can clearly smell the fragrance of the spices

7. Add bean paste, sweet noodle sauce, stir-fry the red oil, here the bean paste should use red oil bean paste, if you use ordinary bean paste, then at this step, you can add a few spoons of chili oil to fry together

8. Pour in the crayfish, stir-fry a few times, pour in beer, light soy sauce, oyster sauce, salt, pepper and balsamic vinegar, cover with a lid, bring to a boil over high heat, turn to low heat and cook for 8 minutes. Adding a little vinegar here has the effect of increasing flavor and flavor, and the finished product does not taste sour, so you can add it with confidence

9. After 8 minutes, open the lid, turn to medium and cook for about 3 minutes, then you can turn off the heat. The soup does not need to be drained, after all, crayfish is better when dipped in soup

10. It's really delicious, I highly recommend you to try it, I believe the taste will not disappoint you

Tips:

1. If you buy a relatively large lobster, then the step of frying the lobster can be omitted, because after the lobster is fried, the shell of the shrimp will be particularly hard, and it is not only difficult to cook it when the time comes, but it is also difficult to eat. So if you want to make this recipe, it is better to buy crayfish

2. After the crayfish is cleaned, it must be used immediately, because some people like to put the lobster in the refrigerator in the morning, and then wait until the evening meal to cook, in fact, this is not very good, because if the processed lobster is put for a long time, the shrimp meat will not be fresh and tender, and there is no elasticity. Therefore, in order to ensure the best taste, it is best to cook after processing

3. When the lobster is seasoned and stewed, if you are not sure about the salt, you can put a little less in advance, and finally when you open the lid and cook, taste the saltiness of the soup, and then add the amount of salt as needed