How to make thirteen fragrant crayfish? Fiona Fang has ten scents, and everyone has a taste.

How to make thirteen fragrant crayfish? Fiona Fang has ten scents, and everyone has a taste. No one can escape the temptation of crayfish. There are many ways to treat crayfish, such as spicy, spicy and garlic, but the most classic is undoubtedly thirteen spices.

The fragrance of thirteen spices is perfectly integrated into lobster, which better enhances the taste of shrimp. It is so happy to taste delicious, and the more you eat, the more you love it. Now just make a family version of thirteen fragrant crayfish, kill the snack bar outside and eat it in one bite!

Ingredients: crayfish, beer, pepper, ginger, garlic.

Seasoning: thirteen spices crayfish seasoning, oil.

Practice: Brush the crayfish neatly with a brush, obliquely cut the shrimp brain, break off the lobster tail, pull off the shrimp line, wash and drain; There is more oil in the pot, and the oil temperature is 60% hot. Put the lobster in the frying pan and pick it up to control oil and replenish water.

Leave the bottom oil in the pot, saute the Chili, ginger and garlic, pour in the lobster and stir-fry evenly, and pour in the crayfish seasoning to stir-fry until fragrant. This is my newly bought Chubang crayfish seasoning, which has five flavors. I used thirteen kinds of spices this time, so I bought this because I don't eat spicy food. Good friends who like spicy food can choose to buy spicy food or eat spicy food, so it is enough for crayfish to put this bag!

I bought crayfish seasoning in Chubang, which has five flavors. I used thirteen kinds of spices this time. I bought this because I don't eat spicy food. A good friend who loves spicy food can choose to buy spicy food or spicy food. This bag is enough for crayfish! Then pour in the beer and swallow the lobster without any other seasoning. After boiling, cover the pot and stew, and you can set the pot ~

This thirteen-fragrant crayfish is really delicious! ! I can kill three catties by myself. I'm really happy. I cook all the crayfish with this seasoning from Chubang. Delicious and spicy. It would be better to leave some juice and some fresh noodles! This seasoning can also be used to cook many dishes, such as thirteen fragrant chicken legs and thirteen fragrant sauce bones. Chef Bai became a grand prize chef, full of sense of accomplishment!

Especially worth mentioning is the Food Festival without Borders. Many famous restaurants in Changsha have been invited out, bringing crayfish with different flavors, including Thai curry crayfish in Lao Xu's northern port, Cantonese-style salted crayfish in Lingnan family banquet, Japanese Rex-off crayfish in Muyang Society, seafood crayfish in Hong Kong typhoon shelter, American Kajin crayfish in Sweet Pepper Steakhouse, Soviet-style lotus-flavored crayfish in Yipin Lobster, and Xiangxi kimchi crayfish in Li Yintai.