Braised prawns with thirteen spices

Sichuan cuisine with strong local flavor is one of the eight major cuisines in China.
There are nearly 40 cooking methods for Sichuan cuisine: frying, baking, braising, roasting, stewing, roasting, roasting, boiling, braising, braising, stewing, stewing, simmering, steaming, stewing, mixing, marinating, soaking, frozen, stir-fried, dry stir-fried, freshly fried, soft, dry steamed, drizzled, soaked, fried, and pot stickers.

Sichuan cuisine has many flavors and ranks first among all major cuisines. It is divided into three categories: spicy flavor type, spicy flavor type, and salty, fresh, sour and sour flavor type.

Every year when crayfish comes on the market, I make it for my son to try it. I made it once, and it was still spicy shrimp balls. I always feel that lobsters are difficult to clean and troublesome to eat.

A few days ago, my son called me and my thesis defense was successfully passed. He wanted to celebrate with his classmates and asked me to help cook some crayfish, and specifically told me to cook it spicy. This time I was in a dilemma. It took a long time to tidy up the whole shrimp, and it had to be cooked until it was full of flavor. When I talked to Sunshine about this that night, she suggested that I try thirteen incense. It just happens that the old marinade of stewed vegetables is thirteen spices. Hehe, I'll use it for the seasoning, plus a lot of spicy flavor.

All the crayfish were made in three times, and it took 2 hours just to clean it…

Recipe Recommendations

honey 10 grams
ginger 1 block
dried red pepper of 8
cooking wine 3 teaspoons
black pepper 3 teaspoons
pepper powder 4 teaspoon
soy sauce 4 teaspoon

hot spicy
braised
half an hour
ordinary

Steps for Braised prawns with thirteen spices

Prepare half a bucket of clear water; put fresh crayfish into clear water, add honey and feed for half a day, allowing the lobster to spit out the sand.

Prepare cooking wine and light soy sauce.

Prepare pepper powder and black pepper powder.

Prepare ginger, garlic and dried red peppers; peel ginger and garlic, wash and slice.

Carefully wash the lobster with a small toothbrush.

Pull the prawns out of the catgut; wash them thoroughly, drain and set aside.

Heat the oil in the pan, add ginger, garlic slices and dried red peppers, and fry until fragrant.

Spread ginger and pepper aside, add pepper powder, and stir-fry until fragrant.

Pour in the lobster and stir-fry well; add in the cooking wine.

Add light soy sauce and stir-fry well.

Add pepper; stir well.

Pour in the old marinade and ingredients, stir-fry well; bring to a boil over high heat and simmer over low heat for 10 minutes. Turn off the heat, add in the casserole, and let it slowly soak until it tastes delicious.