I made the thirteen-scented crayfish, so do the rest of the head!
|Crayfish head and tongs (raw)|
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.