Features: Spicy crayfish, also known as spicy crayfish, takes crayfish as raw materials, tastes spicy and delicious, has bright red color, smooth texture and spicy taste. At the end of the 20th century, it spread all over the country and became a classic snack in street beer stalls on summer nights.

Ingredients: lobster

Accessories: dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion and coriander powder.

Exercise:

1. Put the lobster in clean water for at least one or two days, and let the shrimp spit out all the sludge in the body. Wash lobsters with discarded toothbrushes, especially the joints between the head and the body, which are very dirty;

2. Put the oil in the pot, heat the oil and put the shrimp in the oil. Don't put salt at this time. When the shrimp surface is red, quickly pick it up for use and take it out of the pot;

3. Put a proper amount of vegetable oil in the pan, stir-fry garlic and ginger in the oil pan with medium fire, and then put shrimps, star anise and cinnamon in the pan and add a proper amount of water to boil;

4. After the water is boiled for 3 minutes, pour in the prepared red pepper, refined salt, soy sauce, vinegar, etc. Put it in and let it sit for a while;

5. Turn to medium heat, add a proper amount of cooking wine, add water to half of the main ingredients, cover the pot, and simmer for 10 minute. When the water boils to a thick juice, put the chopped green onion into the pot and bowl.

Cooking skills: You can add hot sauce containing lobster sauce to make it more spicy and rich.