Crayfish Rice

I made the thirteen-scented crayfish, so do the rest of the head!

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.

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