How to make spicy braised prawns with thirteen spices

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you about the specific method of braised prawns with thirteen spices.

1. Prepare half a bucket of clean water; put fresh crayfish into the clean water, add honey and feed them for half a day, allowing the crayfish to spit out the mud and sand.

2. Prepare cooking wine and light soy sauce.

3. Prepare pepper powder and black pepper.

4. Prepare ginger, garlic and dried red pepper; peel the ginger and garlic, wash and slice them.

5. Use a small toothbrush to carefully clean the lobster.

6. Pull out the intestinal threads of the prawns; wash them clean, drain and set aside.

7. Heat the oil in a pan, add ginger, garlic slices and dried red pepper and fry until fragrant.

8. Set aside the ginger and chili peppers, add the Sichuan pepper powder and stir-fry until fragrant.

9. Pour in the lobster and stir-fry evenly; add cooking wine.

10. Add light soy sauce and stir well.

11. Add pepper; stir well.

12. Pour in the old marinade and seasoning packet and stir well; bring to a boil over high heat and simmer for 10 minutes over low heat. Turn off the heat, pour into a casserole and let it slowly soak up the flavor.

Cooking also requires a good mood. Let us try to make this dish of braised prawns with thirteen spices in a relaxed and happy mood. Enjoying the cooking process is what housewives love most.