1: Thirteen-spice crayfish

Ingredients: crayfish, white wine, shrimp powder, thirteen spices, oyster sauce, beer, white pepper, sugar, salt and soy sauce

Steps:

1. After the crayfish is processed, pour the processed crayfish into boiled water and two spoonfuls of salt into the water before starting.

2. Heat the oil in the pot and stir-fry the onion and ginger.

3. Add crayfish and stir fry for 2 minutes.

4. Pour in two spoonfuls of beer. Just put two tablespoons, not too much. Using beer instead of water can remove fishy smell, enhance fragrance and refresh freshness.

5. Adding shrimp powder and adding shrimp powder ground by shrimp skin can greatly enhance the umami taste of crayfish.

6. Add thirteen spices, without putting pepper, star anise and other things, because thirteen spices are already included.

7. Add oyster sauce, a little light soy sauce, white pepper, a spoonful of sugar to refresh, and add a little salt. Because beer has been poured just now, no cooking wine is put in.

8. Cook on high fire for 5 minutes. When the soup thickens, turn off the fire and take it out. The delicious thirteen-fragrant crayfish is finished like this!

second: garlic-flavored crayfish

once you learn thirteen-flavored crayfish, you will learn garlic. Just add garlic to the above. If you want to eat garlic, you can also choose whether or not to put it, or how many thirteen incense to put.

1. Stir-fry garlic: Add a little oil, and the garlic will stir-fry thoroughly, so as not to smell like raw garlic.

2. You must put enough garlic, and the ratio of the amount to the amount of crayfish is 1: 2.

3. Add the lobster that was fried before, stir well, turn off the heat and take out.

3: spicy crayfish

Ingredients: crayfish, ginger slices, carved wine, aniseed, cinnamon, fragrant leaves, dried tangerine peel, bean paste, chafing dish base, pepper, pepper, sugar, soy sauce and tea

Steps:

1. Blanch the cleaned crayfish. After the water boils, add ginger slices and carved wine, then add crayfish and take it out for about 2 seconds.

2. fry the blanched crayfish at 7% to 8% oil temperature, and it will take more than ten seconds. Shrimp shells are fried and crisp, and the shell meat has been separated, which is more convenient to eat. Moreover, the shrimp is fried and cracked, which makes it easier to taste later.

3. Add oil to the pot, add aniseed, cinnamon, fragrant leaves, dried tangerine peel and a tablespoon of bean paste, and stir-fry red oil.

4. After the color turns red, add the chafing dish bottom material. Because the ingredients at home are not so complete, if you want to eat the taste of a restaurant, you can buy a bag of hot pot bottom material from the supermarket, which contains various spices.

5. Add pepper and pepper.

6. After the spices are fried, pour boiling water and cook for 5 minutes. Add pepper, sugar and soy sauce, add a little tea to remove the smell, and cook for another 5 minutes.

7. finally, add crayfish, adjust to medium heat and cook for 5 minutes.

8. Turn off the heat after cooking and soak for another 8 minutes to make the crayfish more tasty. Soaking time is longer than boiling time, because the shrimp is cooked for a long time, and the meat is not tender.