What is the recipe for crawfish brine?

You might as well ask the female friends around you if they all like to eat spicy crayfish. In fact, the reason why this dish is popular is mainly because its taste is different from ordinary dishes. In fact, there are many ways to cook crayfish, not just spicy crayfish. Today I’m going to share with you how to cook brine crayfish, which is incredibly delicious. Especially for people who don’t like spicy food, it can be said to be a benefit~

Material:

5-6 jin of live green-back shrimp.

Accessories: 5 jin salad oil, 80g salt, 50g crystal sugar, 40g onion, 50g ginger, 20g garlic, 50g dried chili, 50g bean paste, 40g pepper, 5g star anise, 3g cinnamon, 7g perilla, 2g white cardamom, 1g angelica, 1g clove, 1g kaempferia, 1g nutmeg, 1g bay leaf, 1g white pepper, 1g galangal, 1g chicken powder, 5g chicken essence, 2 jin bone broth, 100g beer, 20g balsamic vinegar.

practice:

1. Put the crayfish in clean water and let it spit out the sand for 0.5-1 hour. Use a toothbrush to brush away the dirt on the chest and abdomen. Cut off the whiskers and legs. Carefully remove the shrimp thread and the protrusion in the middle of the tail. Remove it, clean it, put it in clean water to continue spitting out the sand, and set aside.

2. Add salad oil to the pan, heat until 6-7 cooked, put in the drained and dried crayfish, fry for 1-2 minutes, remove immediately after turning red, and set aside;

3. Add appropriate amount of salad oil to the bottom of the pot, add sliced ​​ginger, chopped onion, smashed garlic, cut into sections of chili, peppercorns and bean paste, stir-fry until fragrant, stir-fry until red oil comes out, then add star anise, cinnamon, perilla, white cardamom, angelica, cloves, galangal, nutmeg, bay leaves, white pepper and galangal and stir-fry until fragrant, add bone broth, bring to a boil over high heat, then simmer on low heat for 30-40 minutes to make the marinade.

4. Put the fried crayfish into the marinade, bring to a boil over high heat, add beer and balsamic vinegar, reduce the heat after 1-2 minutes, and simmer for 15-20 minutes. Use the broth to dissolve the chicken essence and chicken powder, add to the pot and stir well.

5. Turn off the heat and simmer for 1-2 hours.

6. Remove from the dish and place on a plate. Sprinkle with roasted white sesame seeds and coriander.

7. Features: Drool!

Note: Without peppercorns, it becomes spicy crayfish!