How to make thirteen fragrant crayfish? Fiona Fang is full of fragrance, and everyone has good taste.

How to make thirteen fragrant crayfish? Fiona Fang is full of fragrance, and everyone has good taste. No one can escape the temptation of crayfish. There are many ways to deal with crayfish, such as spicy, spicy and garlic, but the most classic is undoubtedly thirteen spices.

The fragrance of thirteen spices is perfectly integrated into lobster, which better improves the taste of shrimp. It tastes full of fragrance. It's so happy. The more you eat, the more you love it. Now just make a family version of thirteen-fragrant crayfish, kill the snack bar outside and eat it in one bite!

Ingredients: crayfish, beer, pepper, ginger, garlic.

Seasoning: thirteen spices crayfish seasoning, oil.

Practice: Brush the crayfish neatly with a brush, obliquely cut the shrimp brain, break off the lobster tail, pull off the shrimp line, wash and drain; There is more oil in the pot, and the oil temperature is 60% hot. Put the lobster in a wok, pick it up, control the oil and replenish water.

Leave the bottom oil in the pot, saute the Chili, ginger and garlic, pour in the lobster and stir-fry evenly, and pour in the crayfish seasoning and stir-fry until fragrant. This is my new Chubang crayfish seasoning, which has five flavors. I used thirteen kinds of spices this time, so I bought this one because I don't eat spicy food. Good friends who like spicy food can choose to buy spicy food or spicy food, so it is enough to put crayfish in this bag!

I bought crayfish seasoning in Chubang, which has five flavors. I used thirteen kinds of spices this time, so I bought this because I don't eat spicy food. A good friend who loves spicy food can choose to buy spicy strips or spicy food. This bag is enough for crayfish! Then pour in the beer and swallow the lobster without adding other seasonings. After boiling, cover it and stew it, and you can set the plate and start the pot ~

This thirteen-fragrant crayfish is really delicious! ! I can kill three pounds by myself. I'm really happy. I cook all the crayfish with Chubang's seasoning. It's delicious and spicy. It would be better to leave some juice and some fresh noodles! This seasoning can also be used in many dishes, just like thirteen fragrant chicken legs and thirteen fragrant sauce bones. Kitchen white turned into a grand prize chef, full of sense of accomplishment!

Especially worth mentioning is the Food Festival without Borders. Many famous restaurants in Changsha were invited to go out and brought crayfish with different tastes, including Thai curry crayfish in Lao Xu's northern port, Cantonese-style salted crayfish in Lingnan family banquet, Japanese rex-offing crayfish in Muyang Society, seafood crayfish in Hong Kong typhoon shelter, American Kajin crayfish in Sweet Pepper Steakhouse, Soviet lotus crayfish with first-class lobster and Xiangxi kimchi crayfish in Li Yintai.