Lobster chef recruitment

The chef invited by the boss by plane from Sichuan specializes in crayfish. Whether the technology is good or not varies from person to person.

First, the practice of garlic crayfish is as follows:

Ingredients: two catties of crayfish, four heads of garlic, star anise, fragrant leaves, rock sugar, cinnamon, oyster sauce, soy sauce and salt. Practice: Wash the bought crayfish twice, then clean it with a brush and remove the head and intestines. Peel and break garlic and chop it into minced garlic.

Pour oil into the pot, twice as much as when cooking. Stir-fry minced garlic in oil until fragrant, then stir-fry crayfish and add beer without crayfish. Add star anise, cinnamon, fragrant leaves, rock sugar, salt, two spoonfuls of soy sauce and one spoonful of oyster sauce to the pot, and then turn to medium heat for 20 minutes.

Second, the practice of spicy crayfish is as follows:

Tips for cleaning crayfish: wash the bought crayfish twice with clear water, pick out the dead crayfish and throw them away directly. It is said that the dead crayfish are poisonous. Grasp the two big pincers of crayfish by hand, subtract 1/3 heads with scissors, and remove the sandbags on the U-turn (all cream yellow after taking them out).

Grab the middle tail and tear out the shrimp line. (If it's hard to tear, just cut the edge of 1/2 with scissors. Don't cut the shrimp line in the middle, and then pull it hard. Good. ) Brush the abdomen and mouth of crayfish with a brush, and then rinse it off.

Practice: 2 kg of crayfish are cleaned according to the above steps. Heat the oil in the pan, directly add the crayfish, fry them until they turn red, and then take them out (for the sake of tender shrimp).

Add 20g dried capsicum, 10g green pepper, 15g pepper, 1 cinnamon, 4 star anise and 5 fragrant leaves, stir-fry for 2 minutes, add 1 tablespoon Pixian bean paste, and stir-fry 30g hot pot bottom material.

Stir-fry the crayfish for 2 minutes, add just the same amount of water as the crayfish, and boil over high heat. After boiling, add 2 spoonfuls of chicken essence, light soy sauce and cooking wine, and simmer for 10 minute.

Then add 2 tablespoons of white sugar, 1 tablespoon of thirteen spices, 1 tablespoon of Chili noodles, and simmer for 10 minute. Finally, add 2 tablespoons of pepper oil and cook for 5 minutes. Sprinkle coriander and sesame seeds before cooking.