Spicy thirteen-flavor crayfish

Overview

Wuhan’s hottest shrimp dish of the season is none other than this! Although the seasoning is a bit incomplete, fortunately the shrimps are fresh enough and it is definitely enough for home-cooking. I believe many friends here can cook it with their eyes closed. Well, even if you know it with your eyes closed, I still want to show it to you. Who said this is the most popular crayfish in Wuhan?

Tags

• snacks
• hunan cuisine
• children
• summer recipes
• autumn recipes
• lunch
• banquet
• angelica dahurica
• beer
• cinnamon
• clear water crayfish
• cumin
• dried chili pepper
• garlic
• ginger
• licorice
• light soy sauce
• nutmeg
• old soy sauce
• onions
• rapeseed oil
• rock sugar
• spicy sauce
• star anise
• thirteen spice seasoning
• vinegar
• zanthoxylum bungeanum
• fragrant leaves
• green pepper
• salt

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Scrub and rinse the crayfish with a brush. Pull out the shrimp threads or cut off the shrimp whiskers according to cooking habits. I did not do this step because my friend who eats shrimp this time has special requirements and needs to be complete. Of course, high-quality fresh water crayfish can be cooked directly after being washed clean;

   

3. 3 Rapeseed oil is cooling and detoxifying. I chose rapeseed oil instead of lard and salad oil. Pour enough rapeseed oil into the pot and heat it up, first add Sichuan peppercorns and dried chili peppers and stir-fry out the red oil, remove and add onions, ginger and garlic and sauté until fragrant, then add licorice, angelica, cumin, nutmeg, cinnamon, bay leaves and star anise in sequence and sauté until fragrant;

   

4. 4 Pour in the washed crayfish and stir-fry over high heat until the shrimp body is red and bright; it is best to use a larger wok;

   

5. 5 Then pour 2 to 3 cans of beer into the stir-fried shrimps until the shrimps are covered;

   

6. 6 At this step, pour in an appropriate amount of thirteen-spice seasoning, a large spoonful of spicy sauce, and mix in a little rock sugar, an appropriate amount of light soy sauce, dark soy sauce, salt and a little vinegar; after adjusting the flavor, bring to a boil over high heat and cook over medium heat for 12 minutes;

   

7. 7 Finally, add green peppers and onions to enhance the flavor. After the green peppers and onions are cooked until they are raw, season according to your personal preference for spicy and salty taste.

   

8. 8 Finally, stir well and reduce the soup over high heat.