Ingredients: crayfish1000g.

Accessories: thirteen spices 1 box, 20g of shallots, 20g of ginger, 20g of garlic cloves, 30ml of yellow rice wine, 30ml of light soy sauce, 5ml of light soy sauce/kloc-0, and oil pepper 1 spoon.

Steps:

1, crayfish wash the whole body with a brush and then remove the shrimp gut.

2. Prepare the seasoning.

3. Pour the oil into the hot pot and add the onion, ginger and garlic to burst into fragrance.

4, then pour the crayfish into the stir-fry until the color changes, and then pour the cooking wine (the lobster has changed the pot).

5, add soy sauce and soy sauce and stir fry evenly.

6. Add thirteen spices and stir well.

7. Add boiling water to cover the fire and turn to medium fire until cooked.

8. Then add the oil pepper seasoning and turn off the fire (so you can eat it, and it tastes better if you soak it in the soup for more than 1 hour).