First, the basic cooking methods and characteristics of dishes 1. Cleaning crayfish to remove sand grains, cooking in hot oil, and taking out; After the wok is opened, leave the bottom oil to heat, add star anise and Chili sauce to stir-fry until fragrant, add Xixian bean paste to stir-fry until fragrant, add water to boil, add crayfish, and then soak in the wok for 30 minutes to taste;

2. Heat oil in a wok, add garlic cloves, dried chili, onion, ginger and cooking wine, add chili oil, sugar, cooking wine and beer, add crayfish and a little water, and add pepper, spice powder, chili oil, soybeans, peanuts, sesame seeds, salt, monosodium glutamate, chicken essence and a little water until the shrimp is red and bright.

3. The braised prawns served on the table are very fierce. Every prawn is lying in a basin full of prawns, with its legs and feet stretched out with eight forks. The color is deep red, shiny and attractive, and the prawns are covered with several coriander trees. There is green in the basin, and green is lined with red. The color is really beautiful. Smell it, there is a fresh and spicy gas floating in, straight into the heart and spleen.

Second, the practice of braised crayfish in Qianjiang oil: ingredients: vegetable oil 180g, onion segments, ginger slices, garlic grains 40g each, spices [Paeonia lactiflora 1, fennel 20, star anise 1, galangal 5, fragrant sand 2, seedless Amomum villosum 1, nutmeg. 1/2 pieces of nutmeg, 1 cm star anise, 1 piece of pepper, 10 piece of pepper, 2 kg of pepper and lobster, 30g of pure grain wine, 3 kg of beer 1 bottle, clear water and 2 tablespoons of sauce [Pixian bean]

Third, the production steps: (1) put the lobster in salt water 10 hour, spit out the dirt and brush it clean. Cut off the feet, cut off the front end of the shrimp brain with scissors at a 45-degree oblique angle, and pick out the gray-black chemicals on the outside of the shrimp yellow. Drain shrimp intestines, wash and drain with clear water. Deep-fry in 60% boiling oil until golden brown, remove oil and replenish water for later use.

(2) Add vegetable oil to the pot and bring to a boil. Add onion, garlic and spices. When the garlic is light yellow, add the pepper, pepper and pepper and stir-fry for 3 seconds, then add the sauce and stir-fry. At the same time, add lobster and spray it into pure grain wine. Stir-fry for about 30 seconds, add beer sprinkle and water, add sugar, salt, monosodium glutamate and chicken essence, and bake over medium and small fire. Boil in white vinegar for 2 minutes, scoop up the onion and garlic, then add the green pepper and garlic, stir-fry until brown (the juice needs not to be wet, leaving about 500 grams), put on a plate, and make a very delicious lobster braised in oil.