Chinese Food
Thirteen flavor crawfish - solar eclipse
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Some time ago, wechat added a childhood playmate who had not been contacted for more than 20 years. After seeing the push of eclipse in my friend's circle, he was surprised that the Hu Zi man in eclipse is you. Then he kept on calling me several times to make an appointment with me. For a patient with mild social phobia, the most terrible thing is to meet at the crayfish shop. Why terrible? Because crayfish is one of the few social projects that can't touch mobile phones. It's all about hard talking. After a few drinks, the dinner slowly turned to the topic of recalling childhood. In Shanghai in the 1980s, Shikumen, brick and tile wood, low bungalows and dozens of neighborhood alleys were like a family. At dusk, there are three or two people sitting around the table in the alley. They peel crayfish and knock peanuts to chat. The children chase and play around. At that time, crayfish were mostly caught in rural ditches. They were cheap. They were just braised in brown sauce
Cooking ingredients
Cooking Steps
Step1:Prepare thirteen spices - Xiangye, Liangjiang, fennel, star anise, cardamom, Angelica dahurica, Caocao, prickly ash, hawthorn, clove, baikou, white pepper, licorice.
Step2:Soak the above materials in warm water for half an hour in advance.
Step3:Put cooking oil and proper amount of salt in the pot. Stir fry the fresh crayfish in the pot until the shell changes color.
Step4:Pour thirteen spices into the oil pan and stir fry.
Step5:Add onion, ginger, garlic, onion and stir fry for a while.
Step6:Add crayfish again and stir fry for five minutes.
Step7:Add 500ml beer, sea salt, soy sauce, dried red pepper and lantern pepper.
Step8:Close the lid and stew for 20 minutes.
Step9:Take the crayfish out and put it on a plate. Add the green and red peppers.
Step10:Pour in the seasoned soup. Sprinkle with cilantro or celery stem. Finish.
Cooking tips:There are skills in making delicious dishes.
