First, the authentic spicy shrimp tail practice? Prepare peppers, dried chili peppers and garlic, sugar, shrimp tail head rinse clean, and soaked in lightly salted water for 2 hours after draining excess water to be used. Hot pan and cool oil, pour in dried chili peppers and pepper particles stir-fry aroma, then pour in garlic continue to stir-fry aroma and pour into the shrimp tails, stir-fry color, add sugar and white wine and stir-fry evenly. Add white water, water just submerged shrimp tail, high heat stew,

juice remaining one-third of the time with salt, continue to collect juice, juice almost dry when, turn off the fire, out of the pot.

The second. Main ingredients: crayfish tail, celery. Accessories: vegetable oil, soy sauce, spicy peppercorns, pepper grains, spicy fish base, ginger, garlic, scallions, white wine. Thaw the shrimp tail soak a soak rub a rub wash a wash to extract the shrimp intestine. Onion, ginger and garlic minced, celery washed and diced. Peppercorns and hot peppercorns soaked in hot water for 1 minute and fished out. Heat the pan and cool the oil, when the oil is 70% hot, put onion, ginger and garlic and stir-fry to get the flavor. Add peppercorns and hot peppercorns stir fry flavor, add spicy fish base (which eliminates a lot of spice preparation time), stir fry spicy flavor out of the red oil (optional, you can also prepare their own spices fried). Add shrimp tail stir-fry evenly colored, add white wine or beer stir-fry evenly, add soy sauce stir-fry evenly, add water (not more than shrimp tail) stir-fry evenly, simmer 10 - 15 or so (depending on the weight) taste, add celery stir-fry for a few minutes into the taste of celery flavor, add a little sugar to taste and stir-fry evenly, add the rest of the end of the garlic and stir fry evenly, high heat juice can be.

What are the authentic spicy shrimp tail practices? Wash crayfish, chopped onion, ginger and garlic, chili pepper cut pieces; pot add slightly more than usual frying oil, burned to 3 into the heat, into the chili pepper, peppercorns, onion, ginger, garlic sautéed flavor; into the washed crayfish stir-fry evenly, and then drizzle white wine, soy sauce, old soy sauce, add sugar to stir-fry flavor; see the crayfish curled up, into the fragrant leaves, anise, cinnamon, and other spices, dripping into the 200 ml of water, covered with medium heat Simmer for 8 minutes; finally add an appropriate amount of salt for seasoning, the fire will be adjusted to slightly close the soup can be dry.