Ingredients
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Thirteen Spice Seasoning
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2 dried citrus peels
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cinnamon
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8 clove
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1 tablespoon sand ginger
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5 piece bay leaf
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3 white cardamom
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2 star anise
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2 amomum tsao-ko
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1 tsp Sichuan pepper
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1/2 tsp white pepper
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1/2 tsp ground black pepper
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1/2 tsp cumin seeds
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1/2 tsp fennel seeds
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1/2 tsp coriander seed
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Crayfish
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1 kg crayfish
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1 tablespoon Sichuan Doubanjiang
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2 tablespoons light soy sauce
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2 tablespoons sweet soybean paste
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1 beer
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1 tsp vinegar
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1 tsp sugar
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1 tablespoons oyster sauce
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sliced ginger
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2 green chili peppers
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half onions
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garlic
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5 fresh red chili
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1 green Chinese onion
Directions
Tip:
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Some spices are dirty with dust, so it is better to wash them before use. You can wrap all spice ingredients in a tea bag, so you won’t get a mouthful of spices when you eat.
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Wash crayfish with a toothbrush, remove the sand vein. If you can use an electronic toothbrush to clean that will be much faster and cleaner. You can try if you got discard electric toothbrush head.
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Do not fry crayfish in a non-stick pan, because crayfish’s shell is hard and easy to damage the non-stick coating. You can use an iron pan instead.
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Do not use too bitter beer. If you don’t like beer, you can use water instead。
Steps
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1
Done
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Prepare all ingredient. 2 dried citrus peels, 1 cinnamon, 8 cloves, 1 tablespoon sand ginger, 5 bay leaves, 3 white cardamoms, 2 star anise, 2 Amomum Tsao-ko, 1 tsp Sichuan pepper, 1/2 tsp white pepper, 1/2 tsp black pepper, 1/2 tsp fennel seeds, 1/2 tsp cumin seeds, 1 tsp coriander seed. |
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2
Done
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Prepare 1kg crayfish, 1 tablespoon Doubanjiang (broad beans paste), 2 tablespoons light soy sauce, 2 tablespoons sweet soybean paste, 1 can of beer, 1 tablespoon vinegar, 1 tablespoon sugar, 1 tablespoon oyster sauce, 1 small piece of ginger, 2 green peppers, 1/2 onion, 1 garlic, 5 spicy red peppers, and half green onion. |
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3
Done
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Soak the spices in water, rinse and drain. |
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4
Done
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Cut the green pepper into pieces, cut the onion into sections, shred the onion, chop the chili, slice the ginger and peel the garlic. |
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5
Done
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Brush crayfish’s head and belly until clean. |
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6
Done
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Cut off front 1/3 of the crayfish head and remove the stomach. |
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7
Done
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Grab the middle tail and pull out the sand vein. |
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8
Done
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Preheat the pot, add oil. Add the spices and saute over low heat until fragrant. |
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9
Done
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Drain the oil. Put all spices in the tea bag. |
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10
Done
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Use the remaining oil to stir-fry garlic, ginger, spicy red pepper. |
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11
Done
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Add sweet soybean paste, doubanjiang (broad beans paste), stir-fry over low heat until red oil come out. |
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12
Done
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Add onion, green Chinese onion and saute until fragrant |
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13
Done
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Turn to high heat and stir-fry crayfish |
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14
Done
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Stir-fry the crayfish until browned. Add a whole can of beer. |
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15
Done
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Add the spices bag and simmer over medium heat. |
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16
Done
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Add soy sauce, vinegar, and sugar and simmer for 8-10 minutes. |
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17
Done
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Add oyster sauce, green pepper pieces, stir well and cook until soup thickens. |
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18
Done
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Place the crayfish on the plates and pour on the soup. |
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19
Done
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Serve. |
