There are already many frozen products of crayfish or shrimp tails of crayfish ready for sale in the market. Are these products fresh? Phenomenon 1: Some shrimp vendors pinch their heads and leave their tails as frozen products to sell. Phenomenon 2: In some markets, shrimp vendors are selling dead crayfish. Tip: Be careful when buying and eating frozen crayfish or prefabricated shrimp tails of unknown origin. Because these products may not be very fresh. In order to let everyone enjoy crayfish more healthily, suggestions: suggestion 1: make crayfish by yourself. It is suggested that crayfish should be soaked in clear water for two to three hours, then washed clean and cooked at high temperature before eating. Recommendation 2: Because the protein content of crayfish is high, and protein will do great harm to human health after decay, it is suggested that crayfish must be cooked and eaten once. However, don't eat too much crayfish, because eating too much protein can easily lead to indigestion. Suggestion 3: Because it takes time to brush and cook crayfish, crayfish in most restaurants are prepared in advance. Before eating crayfish, it is best to look at the body of the fried crayfish. If the tail is curled, it means it was alive before it was put into the pot. If the tail is straight, it means that the shrimp has died before it is put into the pot. Remember, dead crayfish can't be eaten. Material preparation process:

1. With a clean toothbrush, scrub the lobster body one by one under the faucet (pinch its 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 into Jiang Mo (slice first, then shred). 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 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 shrimp shells are thick and hard, they are 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.

Stir fry process:

1. At this time, the shrimp basically changes from scarlet to bright flaming red, and it will continue to stir fry when it is slowly tasted (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 with nose and tears, and wet towels should be prepared at the same time);

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't be found only by shell pliers)

4. Also: please don't add water at any time during the whole process (except in case of fire and explosion, it can't be prefabricated).

Serve:

1. You can choose a flat chassis with a slightly higher wall height 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 cold summer dishes, it is best to cook peanuts and edamame, or grab food by hand.