2. Cut off the beard fork with scissors and soak it in clear water for later use;

3. Peel two pieces of dried ginger and cut them into Jiang Mo (sliced first and then shredded ginger). Each piece of ginger is about 50mm square;

4. Cut two green onions into minced green onions (the method is the same as above);

5. Peel the garlic at both ends, remove the roots of garlic cloves and mash them with the back of a knife;

6. Cut the dried peppers into filaments with scissors (you can also use a small bag of "delicious" dried peppers);

7. a small bag of pepper;

8. A small bowl of salad oil (about 250 ml);

9. Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence;

Start hot work:

1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper;

2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry;

3. Add sugar and salt after fragrance;

Because shrimp shells are thick and hard, they are not delicious. I suggest putting more salt than usual. )

4. Change the fire, control the water and pour in the shrimps. Because the shrimps feel hot and spicy at this time, they will climb out one by one.

So please note: after that, you must hold the pot cover in your left hand and the spatula in your right hand to prevent the situation from getting out of control.

5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times;

6. Pour in about two teaspoons of soy sauce and a small amount of vinegar and stir fry a few times;

Stir fry process:

1. At this time, the shrimp basically changed from crimson to bright flaming red, and it is slowly getting into the taste, so it needs to continue to stir fry; (It is recommended to turn the range hood and exhaust fan to the maximum. It is not excluded that the chef will be smoked to tears, so at the same time, wet towels should be prepared. )

2. Stir-fry for 5- 10 minutes, then reduce the heat and add appropriate amount of white pepper, salt and pepper and chicken essence;

If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before making it. (note: not many people taste one or many people taste one each, remember to remember! ! In order to avoid the event that crayfish can't be found only by shell pliers)

4. Also: Please don't add water at any time during the whole process; (Except for unformable fire and explosion)

Finally, you can serve the table.

1. You can choose a flat chassis with a slightly higher wall height and hold about ten at a time. Take a small amount of soup to soak the bottom of the tray;

2. Fractional filling;

3. With other summer cold dishes, it is best to cook peanuts and edamame, or you can grab food by hand;

Reference recipes:

Spicy crayfish. A kilo of crayfish, wash your stomach with a toothbrush. Take out the catgut. The oil is about two ounces. This thing smells good when it is oily. Chop onion, ginger and garlic, and chop three peppers. Heat the oil in the pan for eight minutes, add a few red peppers, stir-fry, add crayfish, stir-fry, add onion, ginger, garlic and pepper in turn, stir-fry, pour a glass of beer, cover the lid and stew. After three minutes, add sugar and salt, stir-fry and stew. After three minutes, the pot can be eaten. It takes 12 minutes to cook. Caption: Crayfish sold well in June, which was a godsend. It is generally thought that it may be more troublesome, and it is rare to do it yourself. Actually, cooking twice is faster than ordinary home cooking. What needs to be mastered is, first, it must be washed. This thing is nutritious, but the paddy field is not clean, so we must pay attention to it; Second, we must draw the gut line. The gut line is a place where shrimp hide evil people and shelter evil people, and it must be removed. The method is to hold the shrimp head with the left hand, separate the shrimp tail with the two fingers of the right hand, press the middle piece of the shrimp tail with the thumb and forefinger, and pull it out hard. Friends in Beijing are no strangers, and sometimes they eat their teeth, that is, shop owners cut corners and don't draw narrow lines.

Pay attention to two points when buying lobster. First, choose alive, preferably fierce. This kind of shrimp is firm and delicious. Second, choose the mother shrimp. The general difference is that the male shrimp mastiff is larger and the female shrimp mastiff is smaller. The male shrimp also has several wings under its belly, which seems to be four, but the female shrimp doesn't.

After buying it back, it is best to put it in a vat for a day and change the water repeatedly, at least 7 or 8 times, which will wash off some sediment on the crayfish.

Please cut off the big mastiff and a few small claws of the lobster first, and then cut off the semi-circular cover. Otherwise, it is not easy to operate.

In front of you is the most polluted place of gills and lobsters. These branchial whiskers should be completely cut off.

Then start cutting off the beard below. Although these won't do much harm. But this Mao Lala got rid of her peace of mind.

Then you have to remove the intestines of crayfish, which are attached to the middle tail of lobster, so you just need to remove the middle tail of lobster.

The lobster should look something like this after it is cut. The whiskers of the shrimp head should be cut off, not left. Mao Lala is uncomfortable. More importantly, it is unsanitary, and bacteria and sediment remain in the beard.

Find a toothbrush, it doesn't matter whether it is old or new, as long as it is clean. Brush the chest and abdomen of crayfish and the heel of mastiff thoroughly with a toothbrush to remove residual debris.

It turns out that I added a little hot pot bottom material to the crayfish seasoning. This is pure reform, and it is not good enough. This is cooked in advance and just taken out of the freezer.

And these. In addition to these, we also need to add pepper, pepper, yellow wine, sugar and so on.

Someone fried crayfish first, but I didn't. I just put the washed and drained crayfish in a container with soup, and then add the marinade and various seasonings. There are also peppers, garlic, green onions, ginger and so on.

Then start burning, and when you open it, you can smell the fragrance floating all over the kitchen.

In the process of firing, we should master the following steps: first, boil it. Then simmer.

Remember to keep turning. Let the soup evenly enter the crayfish.

Don't worry, it will take more than half an hour. The main purpose is to kill the parasitic bacteria that may be contained in crayfish through high temperature, and also to make crayfish more tasty.

At the same time, all kinds of spices can penetrate into shrimp through high temperature, so that you can eat mellow and delicious crayfish from all over the world.

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