Thirteen Fragrant Crayfish
1.
Use a brush to wash the crayfish all over the body and then remove the shrimp gut
2.
Prepare the seasoning
3.
Pour the oil in a hot pan, add the onion, ginger and garlic to the warm oil to burst the fragrance
4.
Then pour the crayfish and stir-fry until the color changes and then pour the cooking wine (there are more lobsters and the pot is changed)
5.
Then add light soy sauce and dark soy sauce and stir fry evenly
6.
Add thirteen spices and stir fry evenly
7.
Add boiling water, cover with high heat and turn to medium heat until cooked through
8.
Then add the oily chili seasoning and turn off the heat (so it can be eaten, it will taste better if it is soaked in the soup for more than 1 hour)
9.
Serve
Tips:
1. Added light soy sauce and dark soy sauce without salt, you can adjust it according to your own taste
2. The tail of the lobster is divided into three pieces, pinch the head and pull the middle part of the tail to easily remove the shrimp thread;
3. The cooked lobster is soaked in the soup for two hours before eating, it tastes better;
