From: https://www.diseasewiki.com
How to make salt and pepper crayfish?
Have you ever tried salt and pepper crayfish? It is the most common way to eat crayfish in daily life. However, the ingredients are very important, such as five-spice powder, beef, red chili peppers, cooking wine, etc., none of which can be missing. Below is a detailed introduction to the method.
一、Ingredients
?Lobster head after slicing (the whole lobster can also be used)
?Salt?Five-spice powder?Butter?Red pepper?Garlic?Cooking wine?Cornstarch
?Meiji soy sauce, lobster spices: butter Seasoning: Huai salt
二、Method
1, Peel and wash the garlic, mince it, and take one-fourth of the red pepper and cut it into small particles like garlic paste, set aside.
2, Next, we will cook the Huai salt. In fact, it is very simple to cook Huai salt. Huai salt is a combination of table salt and five-spice powder. We usually eat dishes with a rich aroma in Cantonese restaurants, such as crispy fried chicken and braised squab, and they are usually served with a small dish of dipping sauce, which is Huai salt. We can cook a little more Huai salt at home and store it for later use.
3, Clean and heat the wok thoroughly, do not add any oil. When you feel a hot sensation when you put your hand close to the bottom of the wok, pour in 10 teaspoons of salt, stir slightly with a spatula immediately, the frequency of stirring should be fast to prevent the salt from burning. The purpose of roasting salt is to completely dry the moisture in the salt. When you feel that the moisture in the pot has been completely roasted dry, turn off the heat, at this time, pour in 1 teaspoon of five-spice powder into the pot, stir again until the salt and five-spice powder are fully blended, and the Huai salt is ready. How about? Can you smell the fragrance already?
4, Next, we will process the lobster head. Place the lobster head on the cutting board, first use a knife to grind down the sharp spines on the lobster head, then cut the lobster head in half from the middle.
5, Then open one side of the halved lobster head, just like flipping the lid of a crab, just grab one side of the large antennae of the lobster and pull it apart with a little force, and you will naturally find the position to separate them.
6, When you open it, you will find that there is also what we call the ‘lung’ inside, like the one in the crab shell, so remove this part as well.
7, Process the other side in the same way, then remove the sharp spines from the lobster feet. Finally, cut the cleaned lobster into small pieces, use the back of the knife to lightly beat the thicker parts of the lobster’s legs and large antennae to make them slightly crushed, which is to make them more flavorful during cooking.
8, Wash the chopped lobster pieces with water, drain them, pour them into a clean and dry bowl. Sprinkle a little cornstarch, do not add too much, and mix evenly with your hands.
9, Heat the wok, pour in hot oil, make sure there is enough oil, when the oil is about 50 degrees hot, pour in the lobster pieces, do not stir after pouring in, wait for about 30 seconds for the lobster pieces to set, then stir with a spatula, remove, and drain the oil.
10, Leave a little hot oil in the pot, put a small piece of butter in the pot, wait until it melts, then add a little minced garlic and red pepper particles to flavor, then quickly add the fried lobster pieces, pour in cooking wine, and stir-fry a few times quickly.
11, At this time, pour an appropriate amount of Huai salt (you can taste the saltiness of Huai salt to determine the amount according to your taste) into a small bowl, mix it with a little Meiji soy sauce, then pour it into the wok and stir-fry a few times before quickly removing it from the heat.
12, This spicy salt and pepper lobster with a rich aroma of garlic and pepper is now ready.
