Spicy thirteen-flavor crayfish

Overview

During the long night, if you can eat some delicacies in the shell, enjoy the process of peeling the shell and revealing the meat as if the clouds are clearing, and feel the delicious flesh spread out in your mouth, and sometimes taste the taste on your hands, the feeling... can no longer be described as a pleasure! Although Ma Xiao is delicious, many people are timid once they have to handle it by themselves😤... Let me tell you secretly that in order to find a simple and easy-to-learn method to subdue these little guys who hold sharp weapons and do not obey orders, the cute owner really suffered a lot and even paid the price in blood! ! But hard work pays off (I can’t resist my love for food), and I finally figured out a convenient and quick cleaning method! Today we are sending Buddha to the West, so we will dedicate to you the crayfish processing method and recipe (there should be applause here 😉~)

Tags

• hot dishes
• hunan cuisine
• children
• summer recipes
• lunch
• banquet
• beer
• cinnamon
• coriander
• crayfish
• dried chili pepper
• msg
• oil
• onions
• pi county doubanjiang
• potatoes
• star anise
• sugar
• thirteen incense
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• green pepper
• salt

Ingredients

Steps

1. 1 Put the crayfish in clean water, add 2 tablespoons of salt and 2 tablespoons of vinegar, and let it sit for 30 minutes until the crayfish spits out all the sediment

   

2. 2 There is a lot of black dirt hidden on the body of crayfish. Try to scrub the abdomen with a brush and rinse it with running water. Don't save trouble.

   

3. 3 Comparison before and after scrubbing.

   

4. 4 The method to remove the intestines of crayfish is very simple. Hold the tail fin in the middle of the tail with your hands and twist it left and right until it is disconnected, and then slowly pull it out. In this way, the intestines of the crayfish will come out

   

5. 5 Slice potatoes, dice onions and green peppers, peel and smash garlic, and chop coriander into fine pieces.

   

6. 6 Heat oil in a pot, add star anise, peppercorns, bay leaves, cinnamon and dried chilies and fry until fragrant

   

7. 7 Add garlic and onion pieces, stir-fry until fragrant.

   

8. 8 Add Pixian bean paste, stir-fry until the red oil is released, and the onions become soft

   

9. 9 Add the processed crayfish and stir-fry until it turns red. Pour in a bottle of beer and add water until the crayfish are covered.

   

10. 10 Add sugar and salt, stir-fry evenly, and cook over medium heat for 5 minutes.

    

11. 11 Add the sliced potatoes and green pepper cubes.

    

12. 12 Add thirteen incense and mix well. Continue to cook on medium heat for 10 minutes, turn off the heat, and let it sit for 15 minutes to absorb the flavor, then you can start it!