Ingredients: crayfish 1500g.

Seasoning: sugar 25g, special spice package for braised prawns 1 (cinnamon 8g, star anise 8g, fennel 8g, Yuguo 10g, Amomum villosum 10g, angelica dahurica 15g, fragrant leaves 2g and cardamom 5g), which has the functions of removing fishy smell and enhancing fragrance. Wash the sediment with water before putting the spices into the pot.

20g of ginger slices, 50g of garlic seeds, 30g of Dahongpao pepper, 30g of Fujian pepper and Wang Gan pepper, 25g of Jingsha hot sauce, 0/0g of Chili powder/kloc-0, 5g of monosodium glutamate15g, 2 1 g of salt, 25g of liquor, 600g of beer and 600g of coriander/kloc-0.

Cooking steps:

1. Break the middle part of the shrimp tail, draw a sand line, cut off the head of 1/5 with scissors, pull out the internal organs, and keep the shrimp yellow.

2. Wash lobster repeatedly in water until the water quality is clear. The method is to soak it in clear water, but don't rinse it with running water to prevent the "shrimp yellow" in the skull from being washed away.

3. Heat the pan with cold oil, add 500 grams of salad oil and 25 grams of sugar (preferably rock sugar), and fry until the color is brownish red (the sugar color can be fried now or used after frying in advance). Then add the special seasoning for braised prawns and stir-fry for 10 second, then add ginger slices, garlic seeds, Dahongpao peppers, Fujian peppers and Wang Gan peppers, and stir-fry with the special seasoning.

4. Add lobster and stir-fry until the shrimp shell turns red, cook high-grade white wine to remove fishy smell, add beer to taste, add 250 grams of water as solvent, and add monosodium glutamate and salt to taste. Cover and simmer on medium heat for 15 minutes. Take out the coriander.