How to make spicy crayfish tails

When the hot summer comes, the night market business starts to boom, and crayfish is a must-order dish in the night market. Crayfish is an excellent seafood ingredient for people who are weak, need recuperation after illness, as well as the elderly and children. Crayfish is very rich in magnesium, which plays an important regulatory role in heart activity. Many people prefer to make their own at home. So, what are the methods of making spicy crayfish tails?

First, what are the methods for making spicy crayfish tails ? Wash and soak, remove the middle tail, pull out the intestines and soak them in clean water. Boil water, add onion, ginger, cooking wine and blanch the crayfish, remove and rinse, control the water and set aside. Add peppercorns, chili pepper, star anise, cinnamon and bay leaves to hot oil and fry until fragrant. Then add onions, ginger and garlic. Change to low heat and add Hong Jiujiu Pixian Doubanjiang and stir well. Add crayfish and stir-fry over high heat for one minute. Add a bottle of beer and water to cover the crayfish. Add sugar and simmer on low heat. (There are parasites in crayfish, so just stew them a little longer to be safe). Cook over high heat until the sauce thickens, add salt, serve, and pour hot oil over the minced garlic and peppercorns. Mission accomplished.

Second, 2 kg lobster , 150 g each of ginger, garlic and onion, 150 g of thirteen-spice spicy sauce, 50 g of homemade thirteen-spice powder (either spicy or strong-flavored), a little sesame oil, 10 g of salt, 20 g of MSG, 50 g of sugar, half a bottle of beer, 50 g of green pepper, a little white sesame seeds, a little coriander, and 5 jin of salad oil. Thirteen-spice spicy sauce: Ingredients: 15 pounds of Pixian bean paste (chopped), 1 pound of pepper powder, 2 pounds of chili powder, 1 pound of homemade thirteen-spice powder, and 5 pounds of salad oil. Preparation: Mix all ingredients together, stir evenly, stir-fry with salad oil until fragrant, then cool and put into a container and seal for 24 hours. This ingredient is the best seasoning for cooking thirteen-spice lobster. It can also be used for cooking all boiled dishes, achieving a spicy and strong effect with a ruddy soup. The secret recipe and production of strong-flavor thirteen-spice powder: it is the most commonly used type of thirteen-spice seasoning. Use 2 pounds of cardamom, 0.5 pounds of costus root, 0.7 pounds of fragrant sand, 1 pound of dried chili pepper, 0.5 pounds of tangerine peel, 0.8 pounds of amomum, 1.5 pounds of bay leaves, 1.5 pounds of cumin, and 1.5 pounds of cardamom. Grind the above spices into powder, and the aroma is fragrant.

What are the methods of cooking spicy crayfish tails ? Cooking process: Heat the pan, add salad oil to 60% hot, put the washed lobster into the oil and fry until red and then take it out. Chop onion into small pieces, and crush ginger and garlic until finely chopped. In another pot, add about 250 grams of salad oil and heat it. Add ginger, garlic and onion. After frying, add thirteen-spice spicy sauce and stir-fry over low heat until red oil appears. Add lobster, water and thirteen-spice powder (the amount of water should be enough to cover the lobster). Simmer over low heat for 15 minutes. Add green pepper and beer. Simmer for another 5 minutes until the soup is slightly thick. Remove from the pot and serve in a bowl. Drizzle with a small amount of sesame oil and sprinkle with white sesame seeds. Add coriander and serve. Production experience: When frying lobsters, the oil temperature should not be too high. The oil should be heated to 60% and the frying time should be about 2 minutes. This will allow the shrimp roe to be basically cooked through and set. If it is fried at a high oil temperature, the frying time will inevitably be shortened. The shrimp roe in the lobster's skull may not be set, and it will easily flow out when it is put into water for cooking, resulting in the lobster having no roe and the soup being turbid. The most appropriate cooking time for lobster is 20-25 minutes. If the time is too short, the shrimp meat will not be flavorful and will have a slightly fishy smell. If the cooking time is too long, the shrimp meat will not be tender and will affect the taste and freshness.