Ingredients
Thirteen Spice Seasoning
- 2 dried citrus peels
- cinnamon
- 8 clove
- 1 tablespoon sand ginger
- 5 piece bay leaf
- 3 white cardamom
- 2 star anise
- 2 amomum tsao-ko
- 1 tsp Sichuan pepper
- 1/2 tsp white pepper
- 1/2 tsp ground black pepper
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seed
Crayfish
- 1 kg crayfish
- 1 tablespoon Sichuan Doubanjiang
- 2 tablespoons light soy sauce
- 2 tablespoons sweet soybean paste
- 1 beer
- 1 tsp vinegar
- 1 tsp sugar
- 1 tablespoons oyster sauce
- sliced ginger
- 2 green chili peppers
- half onions
- garlic
- 5 fresh red chili
- 1 green Chinese onion
Directions
Tip:
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.
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.
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.
Do not use too bitter beer. If you don’t like beer, you can use water instead。
Steps
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2 Done | 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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