How to make Thirteen-Fragrance Crayfish, so that the fragrance spreads for ten miles around, and everyone in the family will enjoy it?

No one can escape the temptation of crayfish. There are many ways to prepare crayfish, including spicy, spicy, garlic, etc., but the most classic one is undoubtedly Shisanxiang.

The aroma of thirteen spices is perfectly integrated into the lobster, which better enhances the taste of the shrimp. It fills the mouth with fragrance after one bite. The more you eat, the more you love it. It can be said that you are so happy while peeling the shrimp and twirling your fingers.

Now simply make a home version of Thirteen-Fragrance Crayfish, defeat the supper restaurants outside, and enjoy it in one go!

Raw materials: crayfish, beer, pepper, ginger, garlic Seasoning: Thirteen-spice crayfish seasoning, oil Method: Brush the crayfish clean with a brush, cut off the brains diagonally, break off the lobster tail and pull off the shrimp thread, clean

Drain the water; put a little more oil in the pot, the oil temperature is 60% hot, fry the lobster, remove it, control the oil and replenish the water; leave the bottom oil in the pot, stir-fry the chili, ginger slices, and garlic until fragrant, add the lobster, stir well, and pour in

Stir-fry the crayfish seasoning to bring out the fragrance. This is the new Chubang crayfish seasoning I recently purchased. It comes in five flavors. I used Thirteen Spice this time. I don’t like spicy food, so I bought this. I love it.

If you are a spicy friend, you can choose spicy or spicy. This pack is enough for making crayfish!

The Chubang crayfish seasoning I purchased has five flavors. This time I used Shisanxiang. I bought this because I don’t like spicy food. Friends who love spicy food can choose spicy or spicy.

This pack is enough for making crayfish!

Then pour in the beer to engulf the lobster. No need to add other seasonings. After boiling, cover the lid and simmer until cooked. You can then put it on the plate and start the pot. This thirteen-spiced crayfish is really delicious!

!

I can cook three kilograms of it by myself. I am really happy. Every crayfish cooked with the crayfish seasoning from Chubang is very delicious. It is fragrant, spicy and super delicious. Leave some sauce and add a little

The fresh noodles are even better!

This seasoning can also be used to prepare many dishes. One ingredient is commonly used, such as thirteen-spice chicken legs and thirteen-spice sauce big bones. A novice in the kitchen becomes a special-prize chef, giving him a full sense of accomplishment!

Particularly worth mentioning is the Food Festival Without Borders. Many famous restaurants in Changsha are invited to create their own specialties and bring different flavors of crayfish, including Thai curry crayfish from Lao Xujia Beicheng Port and Cantonese salt-baked crayfish from Lingnan Family Banquet.

Crayfish, charcoal-grilled Japanese-style Dassai crayfish from Muyangshe, Hong Kong-style typhoon shelter crayfish from Top Seafood, American-style Cajun crayfish from Sweet Pepper Steak House, Soviet-style lotus-flavored crayfish from Yipin Lobster, and Liyintai

Xiangxi pickled crayfish, Lao Lu’s Italian vegetable soup with iced shrimp, etc., stir-fry Changsha crayfish to create a new flavor.