Thirteen fragrant crayfish production method

Thirteen spice crayfish production method process Daquan, Xi'an snack training Shu Xiang love experts said for crayfish production methods generally have a variety of, such as spicy crayfish, garlic crayfish, steamed crayfish, stewed crayfish, egg yolk crayfish, chilled crayfish, salt and pepper crayfish, and so on, Shu Xiang Xiang love to share with you thirteen spice crayfish production process method, foodies can take good notes.

Materials

Crayfish 500g, onion 10g, ginger 15g, crushed garlic 5g, salt, sugar 5g, 2 spoons of cooking wine, 1 spoon of soy sauce, 2 dry red pepper, pepper 7-8, 1 spoon of vinegar, thirteen spices 3g

Practice

shrimp cleaned and drained

2. pot of oil to heat onion, ginger and garlic chili peppers stir-fried to taste! Pour into the shrimp stir-fry discoloration add wine, soy sauce, salt, sugar, vinegar and stir-fry change to medium heat burn flavor, add thirteen spices to change the fire and then stir-fry for 2 minutes

3. Steamed crayfish

Materials

Steamed crayfish should be used with a large head of crayfish, shrimp according to the home production of Shoushou Shanshanmen cassoulet prawns in the method of processing, so that processing a can be cooked quickly, two is convenient to eat when the hand peeling shells.

Practice

1. Sliced ginger discharged in the steamer as a bedding.

2. Place the treated shrimp on the ginger slices, and then evenly spray cooking wine on top of the shrimp.

3. Steam for 20 minutes, the dish into. Eat according to personal taste can be dipped in ginger vinegar can also be completely eaten plain