Preparation of thirteen spices powder: 5 grams of nutmeg, 5 grams of pepper, 4 grams of cumin, 4 grams of fennel, 4 grams of angelica dahurica, 2 grams of long pepper, 2 grams of citronella, 2 grams of licorice, 2 grams of Amomum tsaoko, cloves 1 g, hawthorn 1 g, and peach 1 g. Amomum villosum 1 g meat fruit 1 g, white pepper 1 g, 0.5g dried tangerine peel, 0.5g groundsel, and 0.5g star anise. All spices are washed with clear water, then drained and dried, and then poured into a cooking machine to be ground into fine powder.

Ingredients: 30g ginger slices, 30g garlic cloves and 20g shallots.

Seasoning: refined salt18g, monosodium glutamate15g, chicken essence15g, rock sugar powder10g.

The method of thirteen spicy crayfish:

1, put salad oil into the clean pot to heat it up, add small ingredients and stir-fry until fragrant, then add 30 grams of Pixian bean paste and 8 grams of pepper.

2. Stir-fry with a small fire, then pour in 25 grams of thirteen spices and stir-fry, pour in the processed crayfish and add a bottle of Tsingtao beer to stir-fry.

3. Pour in purified water. After the crayfish is not boiled by fire, mix the seasoning evenly and simmer for 40 minutes. Dish and garnish to serve.