4 kg lobster, 2 onions, 1 ginger, 2 garlic, 20 pepper, 3 star anise, 3 fragrant leaves, 3 dried tangerine peel, 1 cinnamon, 2 cloves, 1 tsaoko, 5 red peppers, 2 tablespoons sugar, 2 tablespoons salt, 4 tablespoons cooking wine and 2 tablespoons soy sauce. Add a proper amount of salt, sugar, wine, rattan pepper oil and pepper noodles, add chicken essence and monosodium glutamate before taking out of the pot, mix 20g of dried tangerine peel and 0g of star anise15g, put them into the pot, and then soak them in Chinese liquor for 20min. 2. Add 20kg salad oil to the pot and heat it to 30% heat. Add the soaked peppers and spices, add 250g onion and ginger slices, and stew for 50 minutes. Remove the residue until the oil temperature drops to 120℃.

Crayfish 10 kg marinade is made by ourselves, with proper salt, spiced powder, soy sauce, onion, 2 ginger and pepper. After a handful of brine is made, it remains slightly boiling in normal use. Reference dosage: 500 grams of brine, with 30 kilograms of water, pepper and pepper. According to local tastes, the taste of brine should be heavy, slightly bitter and fresh to the heart.

A friend in Nanning, Guangxi opened a lobster restaurant, which only sells salted shrimps. Sell 1000 Jin of crayfish on average every day. Many old friends are used to eating their lobster. When they came to pack, they brought their own pressure cooker and packed 20 kilograms directly to go home. Licorice 15g, dried red licorice 15g, dried red pepper 100g, leek 150g, ginger 150g, sliced sugar 250g, yellow rice wine 1000mg, and high-quality soy sauce 500g. Bone soup 12kg pepper 100g, leek 150g, ginger 150g, sugar 250g, yellow wine 1000mg, high-quality soy sauce 500g, sugar color 50g, refined salt 200g and hot peanut oil 250.