Health benefits
Crayfish: delay aging, antioxidant, anti-cancer and prevent cancer
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Ingredients
Crayfish ( 2 pounds ) | Cucumber ( One ) |
Green pepper ( one ) | Onion ( 1 root span> ) |
Ginger ( 1 piece ) | Garlic ( 1 to 2 heads ) |
Millet grains ( handful ) | Dried chili pepper (appropriate amount) |
Thirteen incense ( 1 pack ) | Aniseed pack ( 1 piece span> ) |
Sugar ( appropriate amount ) | Cooking wine (appropriate amount) |
Light soy sauce ( Moderate amount ) | Vinegar ( Appropriate amount ) |
Pixian Douban ( 2 spoons ) | Chicken essence ( appropriate amount ) |
Salt ( a little ) | Panthoxylum bungeanum (appropriate amount) |
Recipe for thirteen-flavor spicy crayfish
1. Soak crayfish in water for 2 hours.Use a toothbrush to brush the gills, head and abdomen clean and set aside.
2.Cut the green onion, slice the ginger, and cut the millet into small pieces and set aside.
3. Heat oil in the pot.When the oil is hot, pour the crayfish into the oil..
4. Remove from oil and set aside.
5. Add onion, ginger, garlic, millet and peppercorns to the pot and fry When fragrant, add two tablespoons of Pixian bean paste and stir-fry until the red oil turns out.
6. Then pour in the oiled crayfish and stir-fry evenly, add Cooking wine, add sugar and continue to stir-fry.
7. Stir well and add thirteen spices, pour in water to cover the crayfish., add aniseed packets and dried chili peppers, and after the water boils, add an appropriate amount of salt according to taste.
8. Simmer for 15 to 20 minutes.During this period, cut off the cucumbers and green peppers.Cut into pieces, add cucumbers and green peppers after about 15 minutes, bring to a boil.Pour in light soy sauce, vinegar, and an appropriate amount of chicken essence before serving.The crayfish is ready to serve.You won’t be able to stop eating it.
Tips
You can add more cooking wine and sugar to remove the fishy smell and enhance the freshness.
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