I made the thirteen-scented crayfish, so do the rest of the head!
Material
| Celery grains | |
| Crayfish head and tongs (raw) | |
| Cooked rice | |
| shallot | |
| ginger | |
| Cooking oil | |
| Cooking wine | |
| salt | |
| sugar |
Cut the cleaned crayfish off the head and body (the body can be used for thirteen incense). Slice ginger and mince shallots.
Put a little cooking oil in the pan to heat it up. After adding ginger and spring onions, saute the crayfish head and tongs until the shrimp shells turn red.
Add a little cooking wine and continue to stir fry.
Add water (also available in broth) and bring to a boil, then simmer on low heat for about 10 to 15 minutes.
Cook the cooked rice and celery grains, mix well, add salt and a little sugar. After boiling, turn off the heat.