When you get up early, go shopping before and after the live crayfish arrive at the farmer's market to avoid leaving only some half-dead and broken-legged crayfish in the afternoon. I usually buy crayfish (about 40) weighing 3.5-4.5 kg. When I choose them, I will find two kinds of shrimps: 1. Pliers are developed (male shrimp, there will be shrimp sauce); 2. The pliers are weak (the mother shrimp will have shrimp yellow); Hehe ... it depends on your and your friends' preferences. Compilation process: 1. Brush the whole body of lobster under the faucet with a clean toothbrush (pinch the back tightly to avoid being caught); 2. Cut off the beard fork with scissors and soak it in clear water for later use; 3. Peel two pieces of dried ginger and cut them into Jiang Mo (sliced first and then shredded ginger). Each piece of ginger is about 50mm square; 4. Cut two green onions into minced green onions (the method is the same as above); 5. Peel the garlic at both ends, remove the roots of garlic cloves and mash them with the back of a knife; 6. Cut the dried peppers into filaments with scissors (you can also use a small bag of "delicious" dried peppers); 7. a small bag of pepper; 8. A small bowl of salad oil (about 250 ml); 9. Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence; Start hot work: 1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper; 2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry; 3. Add sugar and salt after fragrance; Because the shrimp shell is thick and hard, it is not delicious. It is recommended to put more salt than usual. 4. Change the fire, control the water and pour in the shrimps. Because the shrimps feel hot and spicy at this time, they will climb out one by one. So please note: after that, you must hold the pot cover in your left hand and the spatula in your right hand to prevent the situation from getting out of control. 5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times; 6. Pour in about two teaspoons of soy sauce and a small amount of vinegar and stir fry a few times; Cooking process: 1. At this time, the shrimp basically changed from deep red to bright fire red, and it is slowly getting into the taste, so it needs to continue to stir fry; (It is recommended to turn the range hood and exhaust fan to the maximum, and it is not excluded that the chef will be smoked to tears, and at the same time prepare wet towels. ) 2. Stir-fry for 5- 10 minutes, then reduce the heat and add appropriate amount of white pepper, salt and pepper and chicken essence; If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before making it. (note: not many people taste one or many people taste one each, remember to remember! ! In order to avoid the event that crayfish can only be found by shell pliers) 4. In addition: please don't add water at any time during the whole process; (Except in case of fire and explosion, it can't be prefabricated.) Finally, it can be served. 1. You can choose a flat chassis with a slightly higher wall, and hold about ten at a time. Take a small amount of soup to soak the bottom of the tray; 2. Fractional filling; 3. With other summer cold dishes, it is best to cook peanuts and edamame, or you can grab food by hand; Reference recipe: spicy crayfish. A kilo of crayfish, wash your stomach with a toothbrush. Take out the catgut. The oil is about two ounces. This thing smells good when it is oily. Chop onion, ginger and garlic, and chop three peppers. Heat the oil in the pan for eight minutes, add a few red peppers, stir-fry, add crayfish, stir-fry, add onion, ginger, garlic and pepper in turn, stir-fry, pour a glass of beer, cover the lid and stew. After three minutes, add sugar and salt, stir-fry and stew. After three minutes, the pot can be eaten. It takes 12 minutes to cook. Caption: Crayfish sold well in June, which was a godsend. It is generally thought that it may be more troublesome, and it is rare to do it yourself. Actually, cooking twice is faster than ordinary home cooking. What needs to be mastered is, first, it must be washed. This thing is nutritious, but the paddy field is not clean, so we must pay attention to it; Second, we must draw the gut line. The gut line is a place where shrimp hide evil people and shelter evil people, and it must be removed. The method is to hold the shrimp head with the left hand, separate the shrimp tail with the two fingers of the right hand, press the middle piece of the shrimp tail with the thumb and forefinger, and pull it out hard. Friends in Beijing are no strangers, and sometimes they eat their teeth, that is, shop owners cut corners and don't draw narrow lines.