1, cut off the lobster's feet and whiskers, carefully brush the lobster's abdomen with a toothbrush, and then rinse it in clean water.

2, put oil in the pot, add ginger and saute for seven minutes.

3. Add the washed lobster until the lobster is slightly red. Pour the cooking wine and continue to stir fry for a while.

4. Add salt, brown sugar, soy sauce (slightly less) and vinegar, and continue to stir fry.

5. Add a little water and cook for a while.

6. Cook the crayfish until it is blushing, sprinkle with thirteen spices, stir well, and add chopped green onion to serve.

Thirteen-spice crayfish, a Huaiyang cuisine, is a Han snack produced in Xuyi, Jiangsu Province. It is made of crayfish, special seasoning _ Xishisanxiang (mixed with dozens of Chinese herbal medicines), and other materials such as pepper, pepper, onion, ginger and garlic salt sugar, onion, green pepper and cooking wine. It has seven tastes of hemp, spicy, fresh, fragrant, sweet, tender and crisp, and is very nutritious.

"Thirteen Fragrances" is no longer a simple combination of thirteen spices with five spices and eight flavors, but a combination of many or even dozens of spices. Therefore, based on the different collocation of thirteen spices, thirteen-spice crayfish also derived eight sects, twenty-seven firing methods, a variety of different spice formulas and dish tastes. Dishes can also be made into thirteen-fragrant crayfish fresh pots, spicy thirteen-fragrant crayfish and so on.

With the popularity of 13 sweet lobster, in order to promote the economic development of Xuyi, Xuyi County People's Government held the first loong Xuyi Lobster Festival in mid-July, 2000. During this period, many activities were held, such as "Large-scale Literary Evening", "Tian Quan Lake Dragon Boat Race", "Mountain Off-road Vehicle Exhibition Race", "Water Traditional Folk Wedding" and "Lobster Banquet for Ten Thousand People".