Even the soup is not left out, it is delicious and tender~ Braised crayfish with thirteen spices

Overview

A dish of braised crayfish with thirteen spices. The meat is tender and the taste is quite delicious. It takes only a second to arrive on the table, and even the soup is not left at the end.

Tags

• hot dishes
• home cooking
• chinese banquet
• late night snack
• lunch
• dinner
• beer
• chili
• chives
• clear water crayfish
• cooking wine
• ginger
• june fragrant chili sauce
• onions
• thirteen spice seasoning powder
• garlic
• vegetable oil

Ingredients

Steps

1. 1 The auxiliary materials are handled separately.

   

2. 2 Process the crayfish; rinse the crayfish, cut off the whiskers and feet, remove the crayfish mud intestines, and wash them one by one with a brush. Add an appropriate amount of water to the pot, pour the crayfish in, add a little salt, bring to a boil, add cooking wine, continue to cook for one minute, remove and drain.

   

3. 3 All ingredients have been processed.

   

4. 4 Prepare a wok, heat the wok, add vegetable oil until it is 60% hot, add onions, ginger, garlic and onions and stir-fry.

   

5. 5 Add 20 grams of red oil, 50 grams of thirteen-spice seasoning powder, and pour the crayfish into the pot. After boiling, add 50 ml of beer, stir evenly, and then add an appropriate amount of water. The water should cover the crayfish.

   

6. 6 Continue to boil over high heat, then add the sweet and spicy sauce and stir evenly. Turn to low heat and simmer for about 20 minutes, then turn to high heat and begin to reduce the juice until the soup is thick. After serving, sprinkle with cilantro or chives.

   

7. 7 This braised crayfish with thirteen spices is complete with tender meat and extremely delicious taste. Friends who like it, come and try it.