The practice of braised lobster, how to make braised lobster in oil, braised lobster in oil

1.Parsley cut into sections.

2.Cut the shrimp whiskers, cut the back, and remove the mud line.

3.Put more oil in the oil pan, put the shrimp in, and fry it at an angle until the shrimp meat and shrimp shell are a little separated, remove and drain the oil.

4.With some oil left in the pot, stir-fry the ginger slices first; Pour in the fried shrimp, add a small bowl of water, light soy sauce, cooking wine and sugar. Cover the pot and cook until the juice is reduced.

5.Turn off the heat, add the coriander and stir twice.

Ingredient breakdown. Crayfish 2 pounds.

Cut the shallots into sections.

Ginger to taste Slice.

1 garlic.

1 can of beer.

Coriander a little.

White sesame seeds a little.

Dried chili peppers to taste.

Sichuan pepper A small handful.

Cinnamon bark 1 piece.

2 bay leaves.

Star anise: 1 pc.

A pinch of cumin.

Licorice 4 tablets.

Cardamom 2 pcs.

5 cloves.

3 pieces of tangerine peel.

1 grass fruit.

Angelica dahurica: several.

Cooking wine to taste.

Salt to taste. Sugar: Appropriate amount.

Light soy sauce to taste.

Balsamic vinegar to taste.

Taste: Spicy.

Process burning. It takes half an hour.

Difficulty: Normal.

The steps of the preparation of braised lobster in oil.

1. The materials are ready.

2. The crayfish should be scrubbed with a brush first, and then the shrimp gun should be cut off, and the sandbag should be picked out, and the part of the shrimp brain should still be properly retained. Then keep the prawn tongs, cut off the shrimp feet and smoke the shrimp intestines, cut the shrimp tails and rinse them again;

3. Pour oil into a pot and heat it, add green onions, ginger slices, garlic and stir-fry;

4. Then stir-fry all kinds of spices to bring out the fragrance;

5. Then pour the crayfish into the pot, add an appropriate amount of cooking wine, salt, vinegar, sugar, light soy sauce and stir-fry evenly for about 3 minutes;

6. Pour beer into the pot;

7. The amount of beer poured in is almost just over the lobster;

8. Cover and simmer on high heat for about 10 12 minutes, during which turn 2 3 times with a spatula;

9. After half of the soup is collected, remove the lid to try the taste, if you can, add coriander and stir-fry a few times out of the pot, and sprinkle with white sesame seeds.

Tips. 1. Add a little vinegar to enhance the flavor.

2. Don't dry up the soup, all spices can enrich the taste. It will be more delicious with the soup.

Kitchen utensils used: Wok.

Depending on how you want to cook it, like the spicy crayfish that I like, it's not oily.

Prepare ingredients: a pound of crayfish, 10 dried chili peppers, an appropriate amount of bay leaves, 5 star anise, a handful of sesame pepper, a handful of cumin, a head of garlic, a piece of rotten ginger, a line pepper, a green onion, a piece of cinnamon, an appropriate amount of light soy sauce, a spoonful of vinegar, half a spoon of sugar, two spoons of Pixian bean paste, three spoons of liquor, and an appropriate amount of salt.

Cooking steps: 1. Clean and process the crayfish. The growth environment of crayfish is well known, so to do a good job of cleaning crayfish, it is best to put them in a pot of clean water for half a day, let them spit out some sand, and then use a toothbrush to brush the belly of the crayfish one by one.

The food stalls must not have been brushed, and it is better to clean up the food at home. **This lobster is particularly fierce, and the eyes are very good, and when I move my hand slightly, the two big pliers are raised.

2. Go to the shrimp line, the shrimp line of the crayfish is particularly easy to take, the three-petal tail, twist the left and right in the middle, pull hard, and the whole world will be quiet.

3. Prepare the ingredients, there are 16 kinds of ingredients, you must prepare them in advance, otherwise it will be too late for the crayfish to enter the pot. The specific ingredients will not be listed, look at the above column of prepared ingredients, after the garlic is crushed, it should be divided into two parts, one is bursting the pot, one is fragrant, and the liquor should be prepared with high white Bishen wine. Line peppers need to be spicy, and Sichuan's Erjingtiao is the best.

3. Stir-fry the bottom of the pot, put more oil in the pot, add green onions, ginger slices, garlic slices, line pepper segments, and sesame pepper to stir-fry the bottom of the pot, add Pixian bean paste and fry the red oil.

4. Put the cleaned crayfish into the pot and stir-fry, add the remaining garlic slices, star anise, bay leaves, cumin, cinnamon and stir-fry until the crayfish turns red.

5. Add three spoons of liquor, then add three spoons of light soy sauce, one spoonful of vinegar, half a spoon of sugar to improve freshness, and finally add an appropriate amount of salt and continue to simmer for a few minutes. 6. Pour in the water that has submerged the crayfish, cover the pot, and start to simmer the crayfish. Pay attention to cook for a while, after all, the crayfish itself is not so reassuring, cook it at high temperature for 15-20 minutes, and there will be no problems.

Okay, it's already ready to get out of the pot, don't want the soup, just take out the crayfish and put it on the plate, you can pour some soup.

1. Ingredients: 500g crayfish, 1 can of beer, appropriate amount of shallots, appropriate amount of ginger slices, 1 garlic, a little coriander, a little white sesame seeds for 3 people; Excipients: a number of dried chili peppers, a small handful of Sichuan pepper, 1 cinnamon, 3 bay leaves, 1 star anise, a number of angelica, 2 cardamom, 5 cloves, 4 tangerine peels, 1 grass fruit, a pinch of cumin, a few licorice, a little salt, an appropriate amount of sugar, an appropriate amount of light soy sauce, a little balsamic vinegar;

2. The crayfish should be scrubbed with a brush first, and then the shrimp gun should be cut off, and the sandbag should be picked out, and the part of the shrimp brain should still be properly retained. Then keep the prawn tongs, cut off the shrimp feet and draw the shrimp intestines, cut the shrimp tails carefully, and then rinse and drain again;

3. Pour oil into a pot and heat it, add green onions, ginger slices, garlic and stir-fry;

4. Then stir-fry all kinds of spices to bring out the fragrance;

5. Then pour the crayfish into the pot, add an appropriate amount of cooking wine, salt, vinegar, sugar, light soy sauce and stir-fry evenly for about 3 minutes;

6. Pour beer into the pot;

7. The amount of beer poured in is almost just over the lobster;

8. Cover and simmer on high heat for about 10 12 minutes, during which turn 2 3 times with a spatula;

9. After half of the soup is collected, remove the lid to try the taste, if you can, add coriander and stir-fry a few times out of the pot, and sprinkle with white sesame seeds.

1. Ingredients: 1 kg of crayfish, 250 ml of beer, appropriate amount of oil, a little salt fiber leaky orange, half a tablespoon of cooking wine, half a tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, a little pepper, half a teaspoon of sugar, 3 star anise, 3 bay leaves, a little cinnamon, a little pepper, 5 dried chilies, 1 small section of green onions, 5 cloves of garlic, 1 coriander, 1 small piece of ginger, a little cooked white sesame seeds.

2. Soak the crayfish in water for more than an hour after buying it, and change the water several times. If you don't use a toothbrush, clean it, tear off the sand line, destroy the group, and trim it clean.

3. Wash with water.

4. Control dry water.

5. Wash bay leaves, star anise, cinnamon, pepper, garlic, green onions, dried chili peppers, coriander, and beer.

6. Slice the ginger, pat the garlic loosely, and cut the green onions.

7. Heat an appropriate amount of oil in a pot, pour in the crayfish and stir-fry to change color.

8. Remove and set aside.

9. Leave oil in the pot and boil the water dry.

10. Add garlic, ginger slices, dried chili, star anise, bay leaves, cinnamon, green onion knots, and Sichuan peppercorns to stir-fry until fragrant.

11. Pour in the crayfish and stir-fry for 1 minute.

12. Add beer, 2 tablespoons of water to a boil, add cooking wine, light soy sauce, dark soy sauce, pepper and salt. Cover and simmer for 20 to 30 minutes.

13. Collect the juice on high heat (don't collect too dry).

14. Put it on a plate, pour the juice on it, and sprinkle a little cooked white sesame seeds.

15. Put coriander and eat immediately.

1. Brush the whole body of the crayfish, and the crayfish bought back are generally dirty, so you can put the crayfish in the water for a while.

2. Cut off the legs behind the lobster, you can draw the shrimp line or not, the meat of the stinky shrimp line will be looser, and the one that is not pumped will be tighter.

3. Heat the oil temperature at 5-6, put in the crayfish, fry for about 1 minute, and remove after changing color.

4. Cut the green onion into sections, slice the ginger, cut the onion into pieces, soak the star anise, cinnamon, pepper, cumin, bay leaves and dried chili pepper in water for a while, on the one hand, you can clean the stains on the surface, and on the other hand, it is not easy to fry when you fry it later.

5. Put in the oil for frying the lobster, put more amount, then add the green onions, ginger, onions, fry slowly, and remove when it is browned. Add spices and stir-fry until fragrant, add lobster and stir-fry evenly. Add a bottle of beer, light soy sauce and salt according to your taste, bring to a boil, cover with a small branch and simmer for 20 minutes.

6. Finally, collect the juice on high heat, and leave some soup for dipping shrimp to eat. Finish. The leftover soup can be packed in a crisper box and used in the refrigerator to cook noodles or fried rice, which is very delicious.

1. Wash the prawns, cut off the whiskers and shrimp guns, and cut the back to remove the sand line.

2. Cut the green onion and ginger into about one inch shreds.

3. Put oil in the pot (slightly more than stir-frying), pour in the prawns and stir-fry when it is hot, immediately pour in cooking wine (not too much), shredded green onions, shredded ginger, salt, continue to stir-fry, cover the lid and stuff for a while.

4. Add water, not too much, no prawns should be fine, continue to burn, add a little sugar, the fire can be slightly reduced.

5. When you see that the red shrimp juice is starting to thicken, order a little vinegar, pay attention not to too much, then the shrimp skin will become crispy, and then turn it a few times at the end.

6. Okay, it's ready to get out of the pot, but be sure to keep some of the soup, children like to use shrimp to dip in soup to eat, and the aftertaste is endless!