Get up early and buy fresh crayfish before and after the arrival of the fresh crayfish from the farmer's market, so as not to be left with some half-dead and broken-arm shrimp when you go in the afternoon. I usually buy 3.5--- 4.5 pounds of crayfish (about 40 pieces). When selecting, you will find that there are two types of shrimp: 1. Well-developed pincers (male shrimp will have shrimp paste); 2. Weak pincers (female shrimp will have shrimp yellow). ); Haha... Each has its own merits, it depends on the preferences of you and your friends.

Ingredients preparation process:

1. Use a clean small toothbrush to scrub the whole body of the lobster one by one under the faucet (required Pinch its back tightly to avoid being pinched);

2. Use large scissors to cut off the whiskers and soak them in water for later use;

3. Peel and cut two pieces of dried ginger. Minced ginger (cut into thin slices first, then shredded ginger to complete) 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 two heads of garlic, remove the roots of the garlic cloves, and smash them with the back of a knife;

6. Cut the dried chili into shreds with scissors (you can still use a bag of dried chili in a "Microme" bag);

7. A small bag of Sichuan peppercorns;

8. A small bowl of salad oil (about 250ml);

9. Cooking wine, soy sauce, vinegar, salt, white sugar, and white pepper powder, salt and pepper, and some chicken essence;

Start the fire:

1. Add a small bowl of salad oil to the wok, turn on low heat, and slowly fry the dried chili shreds and Sichuan peppercorns;

2. Don’t wait for the peppercorns to turn black. Pour the minced ginger, minced green onion and minced garlic into the wok and stir-fry;

3. After the aroma comes out, add the sugar and salt; (because The shrimp shells are thick and hard and not tasty, so it is recommended to add more salt than usual)

4. Change the heat to high and pour in the water-controlled shrimp. The shrimp will feel hot at this time. The smell will crawl out one after another. So please note: After that, you must hold the pot lid in your left hand and the spatula in your right hand to prevent the situation from being out of control.

5. Pour an appropriate amount of cooking wine around the inner wall of the pot and stir-fry for a few times. Next;

6. Pour about two teaspoons of soy sauce and a small amount of vinegar, stir-fry a few times;

Stir-fry process:

1. At this time The shrimp basically changes from dark red to bright red, and is slowly taking on the flavor, so you need to continue to stir-fry; (It is recommended to turn the range hood and exhaust fan to the maximum, so it does not rule out that the cook will be smoked and have snot and tears running down his face, so Prepare a wet towel at the same time)

2. After stir-frying for 5-10 minutes, change to medium-low heat and add appropriate amount of white pepper, salt and pepper and chicken essence;

3. If you are not sure whether it is sweet or salty, you can taste one at this time and make final adjustments before taking it out of the pot; (Be careful: do not taste many of them or many people will taste one each, so remember to avoid this!! There is an incident where the crayfish is left with only its shell and no pliers can be found)

4. Also: Please do not add water at any time during the whole process; (except for unprepared situations such as fire and explosion)< /p>

It’s finally ready to be served

1. You can choose a flat plate with slightly higher walls, serve about ten at a time, and soak the bottom of the plate with a small amount of soup;

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2. Serve in portions;

3. Serve with other summer cold dishes, the best ones are boiled peanuts and edamame, which can also be eaten with hands;

Reference recipe:

Spicy crayfish. One pound of crayfish, wash the belly with a toothbrush. Remove the gut. About two taels of oil, this stuff is fragrant if it has a lot of oil. Finely mince the onions, ginger, and garlic, as well as mince the three chili peppers. Heat the oil in the pan for eight minutes, add a few red peppers, stir-fry until fragrant, add crayfish, stir-fry, add chopped onion, ginger, garlic, and pepper, stir-fry again, pour a cup of beer into the pan, there are 2 Two is enough, cover the pot and simmer. After three minutes, add sugar and salt, stir-fry and then simmer. It will be ready to eat after three minutes. From putting in the pot to taking it out of the pot, the total time is 12 minutes. Note: Crayfish are on sale in June. People think it may be troublesome, and few people make it by themselves. In fact, after making it twice, it will be faster than ordinary home cooking once you are familiar with it. What needs to be mastered is: first, it must be washed. This stuff is rich in nutrients, but the paddy fields are unclean, so you must pay attention; second, you must remove the intestines. The intestines are where shrimps hide dirt and must be removed. The method is to pinch the shrimp head with your left hand, separate the shrimp tail with two fingers of your right hand, press the middle piece of the shrimp tail with your thumb and index finger, and pull it out with force. My friends in Beijing are no strangers to this. Sometimes I eat catnip because the owner of a small shop cheated on me and didn’t remove the catgut.

Ingredients:

1000g crayfish, 100g ginger, 25g pepper, 100g garlic cloves, 10 minced pickled peppers, minced Pixian bean paste 3 tablespoons (about 20 grams), 1 orange, 20 grams of coriander, 300 grams of peanut oil, half a tablespoon each of chicken essence and mushroom essence.

Method:

1. Heat the oil over high heat until it is 50% hot. Pour in the Sichuan peppercorns and stir gently with a spatula. Adjust the heat to medium. After half a minute, add shredded ginger and garlic cloves. , stir-fry slowly for 1 minute, then increase the heat to high again, when the oil is extremely hot, add the lobster tails and stir-fry. When all the lobster tails turn bright red, add the chopped soaked chili peppers and Pixian bean paste, and repeat Stir-fry for about 3 minutes, until the oil turns dark red, turn off the heat.

2. Take out half of the lobster tails and red oil, heat the remaining half of the pot over medium heat, and add the orange meat and stir-fry. Stir-fry for half a minute, add a cup of water, enough to cover the shrimp tails. Cover the pot and simmer for 5 minutes, turning twice to allow the shrimp tails to absorb the soup evenly. When the soup is reduced to 1/3, add a little Remove the chicken essence from the pot. Use chopsticks to remove the shrimp tails and place on a plate. Sprinkle orange peel shreds on the surface.

3. Heat the other half of the lobster tails and red oil in the pot over medium heat, add the coriander segments and stir-fry quickly Mix evenly, pour a little water on it and let it dry, add a little mushroom essence and stir-fry evenly, take it out of the pan and put it on a plate.