Ingredients: 200 grams of crayfish, 20 grams of dried chili peppers, 20 grams of Sichuan peppercorns, 2 green onions, 4 slices of ginger, 4 bay leaves, 5 cloves of garlic, 1 star anise, 1 cinnamon, light soy sauce 45ml, 15ml dark soy sauce, 8g brown sugar, 5g salt, 30ml strong liquor. Method: 1. Add more oil to the pot than usual for cooking, heat it to 30% heat, add chili peppers, peppercorns, onions, ginger and garlic and stir-fry until fragrant; 2. Add washed crayfish and stir-fry evenly, then Pour in white wine, light soy sauce, dark soy sauce, add sugar and stir-fry until fragrant; 3. After you see the crayfish curling, add bay leaves, star anise, cinnamon and other spices, pour in 200ml of water, cover and simmer over medium heat for 8 minutes. Finally, add an appropriate amount of salt to taste, turn up the heat and drain the soup slightly. Supplementary information: Name of the dish, Spicy Crayfish Cuisine, Sichuan Cuisine Recipe, Ingredients, Shrimp, Method, Stewed Spicy Dish, Hot Dishes. Get up early and buy fresh crayfish before and after the arrival of the fresh crayfish at the farmer’s market, so as not to leave nothing behind in the afternoon. Here are some half-dead shrimps with broken arms. I usually buy 3.5-4.5 kilograms of crayfish (about 40 pieces). When selecting, you will find that there are two types of shrimp: 1. With well-developed pincers (male shrimp will have shrimp paste); 2. Weak pincers (female shrimp will have shrimp yellow). Haha... Each has its own merits, it depends on what you and your friends like. Preparation process: 1. Use a clean small toothbrush to scrub the whole body of the lobster one by one under the faucet (pinch its back tightly to avoid being pinched); 2. Use large scissors to cut off the whiskers and soak them in clean water for later use; 3. Two pieces Peel and mince the dried ginger (cut into thin slices first, then shred the ginger to complete the process). Each piece of ginger is about 50mm square; 4. Cut two green onions into minced pieces (the same method as above); 5. Peel two heads of garlic, remove the garlic cloves from the roots, and smash them with the back of a knife; 6. Cut the dried chili into shreds with scissors (you can use "Weihaomei" "A small bag of dried chili peppers); 7. A small bag of Sichuan peppercorns; 8. A small bowl of salad oil (about 250ml); 9. Cooking wine, soy sauce, vinegar, salt, white sugar, white pepper, salt and pepper, and some chicken essence. Start the fire: 1. Add a small bowl of salad oil to the wok, turn on low heat, and slowly fry the dried chili shreds and Sichuan peppercorns; 2. Without waiting for the Sichuan peppercorns to turn black, pour the minced ginger, green onion, and garlic into the wok. Stir-fry; 3. After the aroma comes out, add sugar and salt; (because the shrimp shell is thick and hard and not tasty, it is recommended to add more salt than usual) 4. Change to high heat and pour in the water-controlled shrimp. Because the shrimps feel the hot taste at this time, they will crawl out one after another. So please note: after this, you must hold the pot lid in your left hand and the spatula in your right hand to prevent the situation from being out of control; 5. Pour an appropriate amount of cooking wine around the inner wall of the pot and stir-fry a few times; 6. Pour in about two teaspoons of soy sauce and a small amount of vinegar, Stir fry a few times. Stir-frying process: 1. At this time, the shrimps have basically changed from dark red to bright red, and are slowly absorbing the flavor, so continue to stir-fry (it is recommended to turn the range hood and exhaust fan to the maximum, which does not rule out that the cook will be smoked) nose and tears running all over the face, so prepare a wet towel at the same time); 2. After stir-frying for 5-10 minutes, change to medium to low heat, and add an appropriate amount of white pepper, salt and pepper and chicken essence; 3. If you are not sure Sweet and salty, you can taste one crayfish at this time and make final adjustments before taking it out of the pot; (Be careful: you are not trying to taste many crayfish or many people are trying one each. Remember! This will prevent the crayfish from leaving only its shell. The pliers cannot be found) 4. Also: Please do not add water at any time during the whole process (except for unprepared situations such as fire and explosion). Serve on a plate: 1. You can choose a flat plate with slightly higher walls, serve about ten at a time, and soak a small amount of soup on the bottom of the plate; 2. Serve in portions; 3. Serve with other summer cold dishes, Boiled peanuts and edamame are the best foods that can be eaten with your hands. Supplement: Food Ingredients Main Ingredients Lobster (scientific name: Procambarus clarkii, known as crayfish in the north) Seasonings Dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion, minced coriander. Preparation method 1. Place the lobster in clean water for at least one to two days to allow the shrimp to spit out all the mud in its body. Use a discarded toothbrush to clean the lobster, especially the joint between the head and the body, which is very dirty; if necessary, consider removing the head of the lobster and making a cut on the back of the tail to pull off the black line. 2. Put oil in the pot, heat the oil and put the shrimp into the oil. Do not add salt at this time. When the surface of the shrimp turns red, quickly remove it and set aside. Remove from the pot; 3. Put an appropriate amount of vegetable oil in the pot, add garlic and Put the ginger into the oil pan and stir-fry over medium heat until fragrant. Add the shrimp, star anise, and cinnamon into the pan, add an appropriate amount of water, and cook over high heat. 4. After the water boils for 3 minutes, add the prepared red pepper, refined salt, soy sauce, and vinegar. Wait for the ingredients to be properly poured in and simmer for a while; 5. Turn to medium heat, add an appropriate amount of cooking wine, add water to half of the main ingredients, cover the pot, and simmer for ten minutes on medium heat. When the water boils into a thick sauce, add chopped green onion. Remove from pot and serve in bowls. If you like spicy food, you can add hot sauce containing tempeh to make it more spicy and rich! Nutritional value According to research, the nutritional content of crayfish is equivalent to that of sea shrimp, but sea shrimp tastes fresher, so people think it has higher nutritional value. In fact, the nutritional components of various shrimps are almost the same. They are all high in protein and low in fat. The protein content accounts for about 16%-20% of the total, and the fat content is less than 0.2%. Moreover, the fat contained is mainly composed of unsaturated fatty acids, which is easy for the body to absorb.

The content of zinc, iodine, selenium and other trace elements in shrimp meat is higher than that of other foods. At the same time, its muscle fibers are delicate and easy to digest and absorb. Having said that, although some nutritionists have also denied crayfish, believing that it is seriously polluted and contains bacteria, this does not seem to scare people who eat crayfish. On the contrary, the more they eat, the more enthusiastic they become. Instructions for consumption: Vitamin C is an enol-structured substance. The arsenic contained in shrimp meat is pentavalent arsenic. When it encounters vitamin C, it will be reduced to trivalent arsenic. Pentavalent arsenic is non-toxic, while trivalent arsenic is arsenic and is highly toxic. Shrimp should not be eaten with certain fruits, such as grapes, pomegranates, hawthorns, and persimmons. This will not only reduce the nutritional value of protein, but also tannic acid and calcium ions combine to form insoluble conjugates that irritate the gastrointestinal tract, causing discomfort, vomiting, dizziness, and nausea. and symptoms such as abdominal pain and diarrhea. Shrimp should not be eaten together with pork, which is not good for health. Supplement: Ingredients for spicy crayfish: 500g crayfish 25g pepper 25g scallion 1 garlic 4 cloves ginger 50g Seasoning: 2 tablespoons salt (30g) 1 tablespoon soy sauce (15ml) for soaking the crayfish 1 tablespoon rice vinegar (15ml ) 1/2 teaspoon of salt (3 grams) 1 teaspoon of sugar (5 grams) Method: 1) After buying the crayfish, put it in a basin, rinse it twice with water, drain the water, and add 2 tablespoons of salt. Then pour water to cover the crayfish and soak for 1 hour for better cleaning. Cut green onions into 1 cm long segments, slice garlic, peel and slice ginger. 2) Pour water into the pot and bring to a boil over high heat. Add crayfish. After the water boils again, blanch for 2 minutes, then remove and rinse away the foam with water. 3) Pour oil into the pot, add onions, ginger, and garlic and sauté until fragrant. Add Sichuan peppercorns and dried chili peppers. When you smell spicy, add crayfish, add soy sauce, vinegar, salt and sugar, and stir the pot constantly. , let all the soup wrap around the crayfish (about 2 minutes, do not stir the pot, just use a spatula to stir-fry.

) Follow-up question: Don’t crayfish need to be soaked in water? Answer: To cross the water