Braised Prawns

Braised Prawns

Introduction:

"Wuhan summer food - fried prawns!"

Production steps:

Step 1: Brush carefully with a toothbrush, including the back, abdomen (focus) and head. Brush 3 times (the shrimp is clean this time, the water is clear after 2 times). Cut under the eyes of the shrimp and cut off the mouth and gun. (a little bit cruel) remove the shrimp line. Hold the piece in the middle of the shrimp tail and pull it out. (people who have made shrimp are very skilled at this step.) put scissors into the joint between the head and back of shrimp, and cut the shell of the back of shrimp by 3-4 knots, so that it can taste better. Drain the water and get ready to start!

Step 2: turn the pot to low heat, pour 500-600ml oil, add all spices: dried pepper, Zanthoxylum bungeanum, cinnamon, star anise, fennel, dried lemon, geranium, ginger, etc. Keep the heat low, cook for at least 30 minutes, and stir with a spatula.

Step 3: after boiling out the flavor, turn to high heat and pour in 3 jin of treated crayfish.

Step 4: stir fry every few minutes so that each shrimp can be cooked in hot oil.

Step 5: about 10 minutes later, add Pixian Douban sauce (according to personal preference, we used a large spoon), stir well.

Step 6: keep the fire high, continue to suffocate for 5-8 minutes, pour in two tins of beer (never add water), then add appropriate amount of soy sauce, vinegar, 2-3 tbsp salt, 2 tbsp sugar.

Step 7: stir fry properly, press the crayfish with a spatula and release it quickly, so that the oil soup can be inhaled into the crayfish. At the same time, use a spatula to break the head of shrimp one by one, so as to make the shrimp yellow taste better.

Step 8: after boiling for about 20 minutes, put in the garlic (cut the big one in pairs, use the small one directly) and the big apple (2 pieces, cut into short pieces). At the same time, stir fry properly and continue with step 5. At this time, the shrimp shell has been basically boiled soft.

Step 9: after boiling for another 10-15 minutes, the garlic and big apple have softened and the soup is thick enough to be taken out of the pot. After loading, scatter some white sesame seeds.

Materials required:

Crayfish: 3 jin

Salad oil: 500-600ml

Dried pepper: a small bowl (according to individual)

Chinese prickly ash: a small bowl (by individual)

Caokuo: about 10

Fragrant leaf: a small dish

Cinnamon: 5

Star anise: 4

Dried lemon: 2

Fennel: a small dish

Pixian Douban sauce: a small dish

Ginger: one piece

Garlic: 5-8

Scallion: 2

Other spices: moderate

Soy sauce: 1 teaspoon

Vinegar: 2 teaspoons

Salt: 3 teaspoons

Sugar: 2 teaspoons

Beer: 2 tins

Note: 1, shrimp must be fresh, must be washed clean; 2, hot pot cold oil under the dry material, boil time must be a little longer, so that the taste of the material can completely penetrate into the oil, in order to make the shrimp more delicious; 3, when burning, always keep the fire, stir fry frequency not much, 2-3 minutes stir fry once, in order to make all the shrimp can taste, the main thing is to eat Is the oil "stuffy"; 4, all kinds of seasoning and dry ingredients can be increased or decreased according to personal taste, pepper consumption must be sufficient. It's better not to use thirteen spices, but to use solid materials to make it more original.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy