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
1 Done | 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. |
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. |
3 Done | Soak the spices in water, rinse and drain. |
4 Done | Cut the green pepper into pieces, cut the onion into sections, shred the onion, chop the chili, slice the ginger and peel the garlic. |
5 Done | Brush crayfish’s head and belly until clean. |
6 Done | Cut off front 1/3 of the crayfish head and remove the stomach. |
7 Done | Grab the middle tail and pull out the sand vein. |
8 Done | Preheat the pot, add oil. Add the spices and saute over low heat until fragrant. |
9 Done | Drain the oil. Put all spices in the tea bag. |
10 Done | Use the remaining oil to stir-fry garlic, ginger, spicy red pepper. |
11 Done | Add sweet soybean paste, doubanjiang (broad beans paste), stir-fry over low heat until red oil come out. |
12 Done | Add onion, green Chinese onion and saute until fragrant |
13 Done | Turn to high heat and stir-fry crayfish |
14 Done | Stir-fry the crayfish until browned. Add a whole can of beer. |
15 Done | Add the spices bag and simmer over medium heat. |
16 Done | Add soy sauce, vinegar, and sugar and simmer for 8-10 minutes. |
17 Done | Add oyster sauce, green pepper pieces, stir well and cook until soup thickens. |
18 Done | Place the crayfish on the plates and pour on the soup. |
19 Done | Serve. |
