Homestyle Crayfish with Thirteen Spices — Mild, Savory & Salty, Perfect for Summer Parties

Cooking StepsHow to cook Homestyle Crayfish with Thirteen Spices — Mild, Savory & Salty, Perfect for Summer Parties step by step

Cooking Process

1. 
   Step 1

   Clean the crayfish thoroughly. Soak them in salted water for 3-5 minutes to remove impurities and firm up the meat.

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2. 
   Step 2

   Briefly rinse the crayfish roe under water. Splash a little baijiu (Chinese liquor) over it to remove any fishy smell, then set aside.

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3. 
   Step 3

   Heat oil in a wok over high heat. Stir-fry the crayfish until they turn orange (about 3-5 minutes). Remove and set aside.

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4. 
   Step 4

   Cut scallions and garlic chives into sections. Crush the garlic cloves. Slice the ginger. Set all aside.

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5. 
   Step 5

   Prepare the sauce base: add another splash of oil to the wok. Stir-fry scallions, ginger, and garlic for 30-60 seconds until fragrant. Add garlic chives, 1 tbsp dark soy sauce and 2 tbsp light soy sauce, stir-frying for 60 seconds. Once the sauce bubbles, add 1 tsp sugar to balance the flavors.

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6. 
   Step 6

   Return the pre-fried crayfish to the wok and toss for 2 minutes, ensuring every tail is coated in the sauce.

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7. 
   Step 7

   Pour in enough beer to submerge the crayfish. Add 2 tbsp thirteen-spice powder, Sichuan peppercorns, and the crayfish roe. Cover and cook over high heat.

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8. 
   Step 8

   Once boiling, add another 1 tbsp thirteen-spice powder, 1 tsp sugar, and 1/2 tsp salt for a second round of seasoning and color adjustment. Reduce to medium heat and keep stirring for about 3-5 minutes.

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9. 
   Step 9

   Just before serving, toss in a small handful of cilantro for color and aroma.

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10. 
    Step 10

    Plate and serve! Jun Xing Shi (enjoy your meal)! 🦞

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