The braised prawns I ate in Bengbu should be first-class spicy crayfish, and then I cooked spicy crayfish myself several times at home. Let me talk about my method:

Ingredients: crayfish, ginger, garlic, onion, perilla, pepper, red pepper, sugar, white wine and thirteen spices.

Prepare ingredients in advance, slice ginger, peel and flatten garlic, and cut red pepper and onion into sections for later use.

Pour an appropriate amount of cooking oil into the pot, and add a handful of peppers to stir fry. After the fragrance comes out, remove the pepper particles.

Then add onion, ginger, garlic and pepper and stir-fry until fragrant. Stir-fry onion, ginger, garlic and pepper to one side, pour in a spoonful of bean paste, and stir-fry until red oil appears.

Stir-fry the red oil, then pour in the crayfish and stir-fry until it turns red. Pour in a spoonful of white wine and a spoonful of soy sauce and stir well.

Then add a proper amount of sugar and thirteen spices, continue to stir fry, add clear water, the amount of water is less than half that of crayfish, turn to low heat after the fire is boiled, cover the pot and stew for 15 minutes.

/kloc-After 0/5 minutes, open the pot cover, add some salt and stir-fry evenly, then add perilla, cover the pot cover and simmer for fragrance, then take out the pot and plate.