Chinese Thirteen Spices Crayfish Recipe | My Chinese Recipes
"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...Read More..."
INGREDIENTS
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dried citrus peels: 2
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cinnamon
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clove: 8
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sand ginger: 1 tablespoon
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bay leaf: 5 piece
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white cardamom: 3
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star anise: 2
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amomum tsao-ko: 2
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Sichuan pepper: 1 tsp
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white pepper: 1/2 tsp
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ground black pepper: 1/2 tsp
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cumin seeds: 1/2 tsp
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fennel seeds: 1/2 tsp
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coriander seed: 1/2 tsp
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crayfish: 1 kg
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Sichuan Doubanjiang: 1 tablespoon
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light soy sauce: 2 tablespoons
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sweet soybean paste: 2 tablespoons
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beer: 1
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vinegar: 1 tsp
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sugar: 1 tsp
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oyster sauce: 1 tablespoons
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sliced ginger
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green chili peppers: 2
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onions: half
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garlic
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fresh red chili: 5
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green Chinese onion: 1
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