How to make Hubei braised crayfish

I don’t know if you know the origin of braised crayfish in oil. In fact, braised crayfish in oil originated in Hubei Province. Since the dish of braised crayfish in oil became popular from Hubei Province, it has been welcomed by people from all over the country. Therefore, braised crayfish has become a special dish in Hubei Province. If you want to eat braised crayfish, you can not only go to Hubei to eat it, but you can also make it at home. So what is the method of braised crayfish?

Braised prawns in oil originated from Hubei Jianghan Oilfield (Qianjiang City, Hubei Province). It has now spread all over the world and has been improved according to local tastes. It has now become a famous dish. The main cooking techniques are stir-frying and stewing. The dish has a bright red color, a fragrant taste, is fresh and slightly sweet, and is oily and delicious. It is a famous delicacy. Crayfish start to be available in large quantities in April every year. In the evening, the rich aroma of braised prawns starts to waft from the street stalls. Braised prawns are very popular among diners all over the country. The unique aroma and spicy taste, paired with a bottle of beer, is a top-notch enjoyment for foodies.

However, crayfish are difficult to wash. Illegal vendors use so-called shrimp washing water to wash crayfish, which is very harmful to the human body. This is because the merchants want to save time. If you use a brush to wash, it will take too much time. The popularity of shrimp washing water is more common than you know. In addition, in order to increase the strong flavor, some businesses add harmful pigments and food additives. While you are enjoying the food, your body may be harmed by these chemicals. If you want to cook crayfish at home, first, the taste is not as good as that in the food stalls, and second, it is too troublesome to handle crayfish. Of course, these problems are not difficult for Comrade Cai Nan. In order to make more authentic and delicious braised prawns at home than those in the food stalls outside, Cai Nan specially learned from a master who has been making crayfish for more than 20 years. It was not easy to get a very precious recipe. Now it is much more reassuring to cook it yourself than to eat it outside. The most important thing is that you can eat more delicious crayfish for the same money, and the satisfaction is self-evident!

Ingredients Recipe Calories: 1471.1 (kcal) Main ingredient: 1000g crayfish

Methods/Steps

There are about 2 kilograms of crayfish. Be sure to pick fresh ones and throw away the dead ones. Put the purchased crayfish in a container, add clean water, appropriate amount of sesame oil, and appropriate amount of flour. Stir repeatedly with a spatula, soak for 15 minutes, and then rinse it clean.

Then use a small brush to brush the abdomen and back of the crayfish one by one. You can pinch the head with your index finger while brushing so that it cannot pinch your hand. After brushing off the mud on the body with a brush, use scissors to cut off the sand gland part of the head, as there is dirt inside. Then cut down along the head shell to the tail, pull out the shrimp intestine in the middle of the tail, and use scissors to cut a 1 cm incision along the back of the tail. Rinse the processed crayfish with clean water again, filter out the water and set aside.

Add water to the pot and bring it to a boil. Add crayfish until the water boils and the crayfish turns slightly red. Take it out and drain the water for later use. Clean the pot, heat it, add cooking oil to 50% hot, add spices... star anise, green onion, cinnamon, ginger, angelica, white cardamom, grass fruit, bay leaf, pepper, pepper, chili, stir-fry until fragrant, add Chongqing stir-fry until fragrant and red oil comes out, then add crayfish and stir-fry for 2 minutes, add cooking wine, dark soy sauce and beer, continue to stir-fry for 5 minutes, then add boiling water and boil over high heat~

After the water boils, add chili essence, garlic, and salt, turn to medium-low heat and simmer for 10 minutes, then add sugar and oyster sauce and stir-fry for 2 minutes until the sauce is reduced and then serve.

Precautions

The most important thing about crayfish is to wash it clean. If it is not washed clean, it will feel crunchy in your mouth.