Ingredients: crayfish 1 kg, onion, ginger, pepper, star anise, pepper, cinnamon, dried tangerine peel, angelica dahurica, fragrant leaves, cooking wine and salt.

Exercise:

1. When catching crayfish, use your thumb, forefinger and middle finger on the other side, and quickly hold the crayfish's back with three fingers, one left and one right.

2. When you hold the shrimp back, even if the crayfish is tossed, its pliers will not be caught. Turn it over. Just use a small brush at this time.

3. When washing, if you feel that the shrimp pliers will affect the progress of brushing your teeth when jumping, you can pinch your hand forward and hold the pliers tightly.

4. put a proper amount of water in the pot, and the amount of water should not exceed all the prepared crayfish.

5. Add all the spices in the seasoning column.

6. Pour the washed crayfish into the fire.

Recipe tip:

1. Like the steamed shrimp in front, it is better to cook crayfish in large size.

2. You can add some seasoning when eating.

3. Don't give crayfish sausage before cooking, otherwise the shrimp meat will taste slightly loose and slightly firewood, just wash the pot directly.

Shisanxiang small lobster

Ingredients: crayfish 1 kg, onion 10g, ginger 15g, salt, brown sugar 5g, soy sauce 1 spoon, white vinegar 1 spoon and oil 3g.

Exercise:

1, cut off the lobster's feet and whiskers, carefully brush the lobster's abdomen with a toothbrush, and then rinse it with clear water.

2. Put the oil in the pot and stir-fry the ginger for seven minutes.

3. Add the washed lobster until it turns slightly red. Pour in the cooking wine and continue to stir fry for a while.

4. Add salt, brown sugar, soy sauce and vinegar and continue to stir fry.

5. Add some water and cook for a while.

6. Cook the crayfish until it is red, sprinkle with thirteen spices, stir well, and add chopped green onion to serve!