How to make thirteen-flavored spicy crayfish? The whole family will be licking their fingers and shouting that they want to eat it tomorrow too?

How to make thirteen-flavored spicy crayfish? The whole family is licking their fingers and shouting that they want to eat it tomorrow too?

Today I am going to make fragrant thirteen-spice crayfish at home. It is safe and hygienic to cook it yourself, so you can eat it with confidence. Pair it with some wine and drinks as a late night snack, it’s a joy! If you have guests at home, it can also be regarded as a decent dish, which will improve the level of the banquet. The unique flavor of this thirteen-spice spicy crayfish dish was tried at home. I cooked it several times and thought it tasted pretty good. You can also adjust the seasonings according to your own taste.

Required food: 5-6 pounds of crayfish, 1-2 bottles of beer, 1 onion, appropriate amount of thirteen spices, a handful of dried chilies, 10 slices of ginger, 10-20 cloves of garlic, and galangal. 5 slices, 3 pieces of cinnamon, 5 star anise, a handful of peppercorns, an appropriate amount of light soy sauce, salt, 2-3 spoons of bean paste, 2 spoons of garlic chili sauce (you can also use it if you don’t have it), an appropriate amount of oil, coriander 3 roots. The first step

Clean the crayfish you bought (you can wear a pair of rubber gloves), and then clean the belly of the crayfish with a toothbrush. After washing, use scissors to cut off the front half of the crayfish brain and clean out the dark stomach pouch inside. Pull up the middle flap of the shrimp tail, pull gently, and pull out the shrimp line. After everything is cut and cleaned, wash it again and put it in a bag to drain the water.

Pour oil (a little more) into the pot, divide the crayfish into two or three parts and fry (you need to distinguish according to the amount of crayfish you cook, if it is one or two kilograms, there is no need to divide it). Fry a small portion of crayfish until golden brown, which does not take long, and set aside in a basin. Heat the fried oil again, wait until the water in the oil is lost and the temperature is high, then pour in the second large portion of crayfish and fry it. Step 2

Leave a little oil in the pot, add ginger slices, garlic, onions, dried chili peppers, peppercorns, star anise, cinnamon and galangal cut into small pieces, and stir-fry with a frying spoon. Fry until fragrant. Pour in the fried crayfish (if the crayfish is too large, you can divide it into two pots), stir-fry, add an appropriate amount of salt, light soy sauce, an appropriate amount of oil, two spoons of bean paste, and two spoons of garlic chili sauce (seasoning Adjust the amount according to the amount of shrimp (you can also taste it when cooking), then pour in a bottle of beer. If one bottle is not enough, open another bottle and pour in some, similar to the crayfish that have not been cooked. Bring to a boil, cover with a lid and cook over low heat for about ten minutes.

Place the pot on the plate and sprinkle coriander on top. The soup is thick, and the shrimps can be eaten with the soup or rice vinegar. Paired with some wine or drinks, this is the ultimate meal! Tip: Cut off half of the crayfish head, remove the stomach pouch, and pull off the shrimp threads. The crayfish cooked in this way is safe and hygienic, and you can even drink the soup.

If you like some tender shrimps, you can eat them in just ten minutes. It is very delicious dipped in soup or rice vinegar. If you like it more delicious, you can cook it for a longer time, but not for a long time to prevent the shrimp from being overcooked. Remember, the whole process does not use a drop of water! You can also add cucumber segments, potato strips, etc. to the seasoning, so that the flavor will be richer when cooked, and the cucumber segments and potato strips will also be delicious.