Ingredients for fancy crayfish: crayfish 1000g, ginger 100g, pepper 25g, garlic cloves 100g, pickled pepper 10, 3 tablespoons of Pixian watercress (about 20g), and orange 1. Half a tablespoon of mushroom essence. Exercise: 1 Heat the oil to 50% heat, pour in the pepper and stir-fry it gently with a spatula, and turn it to medium heat. After half a minute, add the shredded ginger and garlic cloves, stir-fry slowly for 1 minute, and then turn it to high heat again. When the oil temperature is extremely hot, stir-fry the lobster tail. When all the lobster tails turn bright red, add chopped pickled peppers and garlic cloves. Turn off the fire. 2. Take out half of the lobster tail and red oil, heat the remaining half in a pot over medium heat, add the orange meat and stir-fry for half a minute, and add a cup of clear water with moderate amount of water. Cover the pot and simmer for 5 minutes. Turn it twice to let the shrimp tail absorb the soup evenly. When the soup reaches 1/3, add a little chicken essence and take out. Take out the shrimp tail and put it on the plate with chopsticks. Stir-fry coriander segments quickly and evenly, sprinkle with a little water, drain the water, add a little mushrooms, stir-fry evenly, and take out the pan and plate. Name of menu: Cuisine of spicy crayfish: Method of making: Taste of dishes: Type of dishes: Method of making: raw crayfish 1000g, garlic 10 cloves, 2 onions, 3 slices of ginger, seasoning liquid 1 bowl, white vinegar. 1 tablespoon of sugar, 100g of dried pepper, 50g of pepper, 1 tsp of chicken essence, 2 tsp of sesame oil, 1 appropriate salt-making process. Add concentrated salt to shrimp basin to make it spit out sediment, take it out, soak it in vinegar or wine for sterilization, and drain it for later use. 2. Start the oil pan and burn the oil to 50% heat. Stir-fry chili, stir-fry onion, garlic cloves and ginger slices, stir-fry crayfish, salt, soy sauce and sugar in a pan for a while, and add a little water to fry until the soup is thick. Bring the soup to a boil over high fire. When the crayfish is cooked, simmer it with low heat, add chicken essence and turn off the heat. Take out the crayfish for later use. 3, another wok, add sesame oil to heat, put crayfish in the pot and slip out the fragrance to serve. Delicious Tips ◇ Ma Xiao, who is very popular at the snack stand, is a star who eats food. If you play DIY creativity according to your own taste and add pepper, thirteen incense and even cumin, you can turn it into delicious magic. ◇ Crayfish grow in the mud in the river pond, and there will be mud or parasites between the feet, so it is necessary to carefully scrub the shell with a small toothbrush dipped in salt before cooking, especially between the feet. Raw materials of homemade crayfish: fresh crayfish ingredients: shallots, ginger, garlic, pepper, dried peppers, fennel, fragrant leaves, cinnamon, vegetable oil, Shaoxing wine, soy sauce, salt, sugar, black pepper and monosodium glutamate. Method: 1, it is best to use a large iron pot, which can fry much more. Generally, no one cooks lobster in a small dish; 2, the pot is hot, put more oil, because this dish is mainly fried, there is not much oil, it will be burned out soon, how to do it? 3. Knot the onion, slice the ginger and garlic, stir fry, and then add dried spices such as pepper and dried pepper. Pepper has to be cut to taste; 4. Put the shrimp in the pot, stir fry over high fire, pour in a spoonful of yellow rice wine, add salt after 1 min, which will be delicious. Just keep frying, add soy sauce and sugar, fry again, drain half a bowl and cover it; 5. After three or four minutes, open the lid, clip out the onion knots, and put monosodium glutamate, pepper and shallots into the pot. The method of thirteen-fragrant crayfish raw materials: crayfish1500g, thirteen-fragrant 50g, onion, ginger, garlic, pepper, refined salt and monosodium glutamate. Method: remove intestines, gills and whiskers from lobster, wash it, stir-fry it in oil pan until it turns red, add onion, ginger, pepper, thirteen spices and soy sauce, mix well, and stew it with water until it is cooked thoroughly. Features: Lobster is red in color, salty and fresh in taste, and the thirteen spices are unique. In Xuyi and Huaiyin, crayfish are braised with dried Chili and soy sauce instead of thirteen spices, and onions, ginger and peppers are all reused. Don't add too much water when cooking, just burn it thoroughly. This taste is also very popular. If the lobster is cooked and dipped in seasoning, the original flavor of the lobster will be more prominent. But in any case, it is better to burn through. Braised crayfish in oil, 500g fresh crayfish. Wash thoroughly and drain for later use. Put a proper amount of hot oil in the pot, add ginger slices, garlic slices and dried peppers when the oil is hot, stir-fry the crayfish in the pot until it turns red, add salt, soy sauce, a little cooking wine and a little water, continue to cook, and then turn to low heat. When the water is almost dry, the fire will dry and delicious dishes will be served! Salt and pepper crayfish salt and pepper crayfish (only full, it is clean when bought) 9.00/ kg 1. Remove intestines and gills from lobster, wash and drain. 2. Preheat the large oil pan to 70% heat, add lobster and fry until it is 80% cooked. 3. Leave a little base oil in the pot and add shredded onion, shredded green pepper, shredded ginger and shredded onion.