Name: Braised Beer Crayfish in Oil
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1500g crayfish; 1 tbsp salt; 1 teaspoon MSG; 5 slices ginger; 1 head garlic; 6 pcs star anise; 20g pepper; 5 segments Cinnamon; 25g Dried chili; 2 tbsp Cooking Wine; 1 tbsp Soy sauce; 700ml Vegetable oil; 1 tbsp Sugar; 10 pieces Bay leaf; 10 capsules Cardamom; 1 teaspoon black pepper powder; 1200ml beer; 10g Dried hawthorn

Braised Beer Crayfish in Oil

1. Prepare ingredients, slice ginger, smash garlic, wash and trim the crayfish, dry the water for later use; clean the crayfish, remove the first 1/3 of the shrimp head, not only more clean and hygienic, but also full of flavor during the cooking process Absorb the soup

2. Pour vegetable oil into the pot on high heat, and after 2 minutes, there will be bubbles in the pot.

3. Throw a crayfish tongs into the oil pan; try the oil temperature. When there are a lot of bubbles around the shrimp tongs, it proves that the oil temperature is right

4. Pour all the crayfish with controlled moisture into the pot; controlling the moisture can prevent the oil temperature from being too high during the operation, and the oil splashing out and scalding yourself

5. Stir fry quickly; make the oil cover the crayfish, lock the moisture in the shrimp, and make the meat more tender

6. The fried crayfish all turn into shiny red; it proves that the oil is even.

7. Remove all the crayfish, control the oil, and set aside

8. Pour out half of the oil; store it in a sealed container after cooling to avoid the oil's strange smell and save it for later consumption

9. Heat the remaining half of the oil in the pot on a high fire. A large number of bubbles will come out, and the water will be boiled out. When the bubbles become less, add the pepper, star anise, cinnamon, bay leaves, cardamom, dried chili, dried hawthorn, ginger, and garlic cloves. , Let the fragrance fully release

10. Pour the oiled crayfish, stir fry evenly; absorb the flavor of the seasoning

11. Pour the beer and bring it to a boil; it is easier to boil out the flavor of the spice when it is poured into the beer than the clear water. The beer evaporates faster than the clear water, and the spice flavor will quickly lock in the crayfish

12. Add salt, cooking wine, dark soy sauce, chicken essence, sugar, black pepper, light soy sauce to taste

13. Bring to a boil, cover and simmer for 30 minutes

14. Turn it on three or four times in the middle, and stir fry; not to be afraid of mashing the pot, but to make all the crayfish delicious

15. After 30 minutes, all the beer in the pot is boiled and only the oil is simmering. Open the lid and stir-fry evenly, and the oil is covered with crayfish.