Braised crayfish in enamel pot

Overview

Crayfish is the most popular and favorite dish among people across the country. It is a must-order dish at the night market. Walking around the streets and alleys, you will take big gulps of the lobster soup amidst the shouts, quickly peel off the shell, devour the fresh and tender meat, and instantly feel happy. , I am intoxicated by the taste pleasure brought by crayfish, but the crayfish we made today will kill the crayfish outside. It is simple to make, easy to clean, and uses the least original seasonings to retain the original flavor of the food as much as possible and restore the freshness of the crayfish.

Tags

• snacks
• hunan cuisine
• old man
• late night snack
• summer recipes
• chives
• crayfish
• doubanjiang
• fennel
• ginger
• oil
• star anise
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Clean the crayfish with a brush and remove the internal organs from the tail.

   

2. 2 Soak in water for 30 minutes, drain and set aside (change the water 1 to 2 times in between)

   

3. 3 Soak bay leaves, fennel and star anise in boiling water and set aside (aniseed water)

   

4. 4 Preheat the enamel pot, pour in oil, add garlic and ginger and stir-fry until fragrant, then add three spoons of bean paste and stir-fry.

   

5. 5 Add the prepared crayfish and fry until the crayfish changes color

   

6. 6 Pour in the soaked spice juice, add chili and stir

   

7. 7 Add an appropriate amount of beer, wait until the heat comes up, cover the pot and turn to low heat to simmer for 30 minutes

   

8. 8 Uncover the pot, add the prepared chive knots and salt to the pot, stir, cover the pot and simmer for three minutes before serving.

   

9. 9 It’s fragrant and ready to eat. You can add chili pepper according to your preference,