Bayberry wine crayfish

Overview

Bayberry wine has a strong aroma and mellow taste, and has functions such as digestion, dehumidification, heat-relieving and anti-cancer functions. Use bayberry wine instead of cooking wine to braise crayfish. The taste is really unique. It removes the fishy smell and adds flavor. It is extremely delicious. I think braised crayfish is comparable to braised pork. Every household has a favorite flavor. Rapeseed oil is the best. The soup must be large. It is best to soak the cooked crayfish in the soup for an hour before eating. The taste can only be understood after tasting it. It is the season to eat crayfish. If you like it, try it

Tags

• hot dishes
• home cooking
• late night snack
• lunch
• dinner
• students
• braised soy sauce
• chili oil
• crayfish
• dried chili pepper
• garlic cloves
• ginger
• oil
• pixian doubanjiang
• star anise
• zanthoxylum bungeanum
• bayberry wine

Ingredients

Steps

1. 1 Clean the crayfish first with a brush and remove the intestines

   

2. 2 Prepare seasonings

   

3. 3 Pour oil into a hot pan, add onion, ginger, garlic, star anise and Sichuan peppercorns until fragrant

   

4. 4 Then turn to low heat, add bean paste and stir-fry until fragrant

   

5. 5 Pour in the crayfish, turn up the heat and stir-fry until the lobster changes color

   

6. 6 Pour in bayberry wine

   

7. 7 Then add the dried chilies

   

8. 8 Add braised soy sauce and stir-fry evenly

   

9. 9 Then pour boiling water, cover and cook until cooked through

   

10. 10 Add the oil and chili and stir-fry evenly, then turn off the heat and remove from the pan

    

11. 11 Serve