Ingredients: 750g crayfish.

Seasoning: dried pepper 15g, dried green pepper 5g, red robe pepper 5g, angelica dahurica 3g, fennel 2g, cinnamon 2g, clove 3, seedless tsaoko 1.

Ingredients: 60g garlic cloves, 40g shallots, 40g ginger slices, 60g authentic oyster sauce, 50g David delicious fresh soy sauce, 20g Weidamei rock sugar soy sauce, 6g sugar, 5g salt, 5g chicken essence, 5g monosodium glutamate and half a bottle of beer.

1. Buy a fresh blue crayfish of similar size, and choose a soft skin when buying it, so that the lobster is fuller.

2. Put the purchased crayfish into the basin, add appropriate amount of water, add a little salt to feed for several hours, and then wash them one by one with a brush for later use.

3. Cut the cleaned crayfish obliquely from the head with scissors, and the cut part accounts for about one third of the crayfish head, so that the crayfish sandbag can be taken out directly.

4. Then, hold the tail of the crayfish by hand, twist it left and right a few times, and then pull it, and you can take out the shrimp line of the crayfish.

5. Finally, remove the crayfish shrimp gills, which are below the neck. Finally, clean it with water, take it out and drain it for later use.

6. Add a proper amount of vegetable oil to the pot, and crayfish is best not to eat. Add crayfish after the oil temperature is slightly smoked, fry until the crayfish changes color, and take it out after about seven or eight seconds.

7. Add about 150g of cooking oil to the wok, add spices, and finally add 20g of Weidamei rock sugar and soy sauce. After boiling, cover the lid with medium heat and cook for 5 minutes, then collect the juice with high heat. When the water evaporates, only the oil juice is left, and you can eat it out of the pot.