Thirteen spice crayfish
Ingredients
- Crayfish Appropriate amount
- rice cake One serving
- Onions 2 pcs
- Ginger 6 slices
- Garlic 5-6 cloves
- Zanthoxylum bungeanum A small handful
- Anise 5 pcs
- Fragrant leaves, cinnamon Appropriate amount
- Dried red pepper 5 pieces
- Cooking oil Appropriate amount
- Salt 1 spoon
- Chicken essence 2 spoons
- Thirteen Incense 3 spoons
- Cooking wine 4 spoons
- Light soy sauce 3 spoons
- Extremely fresh flavor 3 spoons
- Beer 2 cans
- Cilantro One (optional)
Steps
1. Clean the crayfish in the water
2. Use a brush to brush the crayfish and make a spa
3. Cut off the head with scissors and clean it repeatedly
4. Crayfish (wipe it with kitchen towel, otherwise it will splash on you when frying), rice cake, onion, ginger, garlic, pepper and star anise, bay leaves, cinnamon, and dried chili
5. Put oil in the pot
6. When the oil is not too hot, add the crayfish
7. Fry crayfish until they change color
8. Serve the crayfish
9. Leave some oil in the pot
10. Add onions, ginger, garlic, peppercorns, star anise, bay leaves and cinnamon and stir-fry until fragrant
11. Add a spoonful of soybean paste
12. Add crayfish and stir-fry
13. Put in two cans of beer
14. Add salt, chicken essence, thirteen spices, cooking wine, light soy sauce, very fresh flavor, and dried chili pepper (if you like spicy food, add more chili pepper) and stir-fry evenly
15. Add rice cake and stir-fry evenly
16. Cook on medium heat for 5-8 minutes and collect the soup
17. Just leave a small amount of soup
18. Make your own secret thirteen-flavor crayfish and it’s ready to go
19. Plate and add coriander
20. Just delicious, delicious crayfish! Then a can of beer, a magical combination, a must-have for summer~
Tips
- 1. Rinse the shrimps and brush them with a brush
- 2. There is no need to remove the shrimp lines when cooking, but they must be removed when eating. 3. Deep fryingThe crayfish is more delicious when cooked
- 4. If you like spicy food, add more chilies
