1, raw materials for brine preparation: 4000g of water, 20g of pepper, 50g of pepper, 30g of fragrant pepper, 60g of Vitex negundo, 60g of ginger, 50g of green onion, 300g of salad oil, 500g of Angel's old bittern paste, 80g of salt, soybean sauce 100g, 50g of chicken essence, 30g of monosodium glutamate, 80g of crystal sugar.

2. Weigh water, pepper, pepper and oil, and simmer for 30 minutes. Other auxiliary materials can be weighed according to the formula while decocting with low fire. Dissolve the separately weighed old bittern paste, add it into the bittern, and simmer for 20 minutes. Add all the auxiliary materials into the brine and stir to dissolve. 10 minutes later, you can marinate the shrimp.

3. Production process; Soak the crayfish in clear water for at least 30 minutes, then wash the abdomen and tail of the lobster with a brush, then remove the tail line of the lobster, wash it again, and then fully drain it. Heat the pan, pour the oil, when the oil temperature rises completely (after smoking), put the crayfish in and oil it for 1 min, and then take it out.

4. Boil the prepared sweet and spicy bittern, put the oiled lobster into the bittern, simmer for 5 minutes, and then take it out and put it on the plate!