Thirteen-flavored braised crayfish

Overview

There is a restaurant on the way home. Sometimes I have to take a shortcut and pass by the back door of the restaurant. There is often an aunt processing crayfish at the back door, throwing all the dead and alive into a big bucket, which looks like a dirty pile. When Xiao Geng sees this, he doesn't nag to go outside to get crayfish. In terms of hygiene, it is the safest way to eat at home!

Tags

• hot dishes
• home cooking
• late night snack
• summer recipes
• cooking wine
• crayfish
• garlic
• light soy sauce
• old soy sauce
• onions
• pixian doubanjiang
• star anise
• sugar
• thirteen incense
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• hoisin sauce

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Clean the crayfish.

   

3. 3 Shred the onion, mince the green onion and ginger, and peel the garlic.

   

4. 4 Heat oil in a pan, add ginger slices, bean paste, and hoisin sauce and stir-fry over low heat until fragrant.

   

5. 5 Then add all the spices, scallions, onions, and garlic.

   

6. 6 Stir fry until fragrant.

   

7. 7 Add crayfish, dark soy sauce, light soy sauce, cooking wine and stir-fry evenly.

   

8. 8 Then add sugar, a little water and cook over high heat for five or six minutes.