Materials: crayfish tail 1 kg, purified water 150 ml, and soybean salad oil 200 g.

Accessories: some black fungus, oyster sauce, soft sugar, soy sauce, ginger slices, garlic slices, 2 shallots, dried pepper, pepper, a spoonful of bean paste, soy sauce and cooking wine.

Specific steps:

1. After the lobster tail is cleaned, add a proper amount of cooking wine to marinate 10 minute.

2. Put more oil and fry the lobster tail.

3, hot oil, bean paste stir-fry red oil and red pepper, stir-fry pepper, then add onion ginger slices, and continue to stir-fry shallots.

4. Pour in the lobster tail and fry until cooked.

5. (You can add your favorite side dishes and fry them together, or you can not add them. ) Add cooking wine and light soy sauce and stir fry for a while. Then add water, sugar, oyster sauce, cook for a while, finally add onion, and collect the juice over high fire.

6. Finished product drawings:

Extended data:

Precautions for cooking crayfish: When cooking crayfish, it must be cooked thoroughly at high temperature, so as to ensure the killing of bacteria and parasites in the lobster. Never eat dead lobster. Because lobster is a high-protein organism, it contains many bacteria. When the lobster dies, the bacteria decompose immediately, and people are easy to be poisoned and have diarrhea after eating it. ?

In addition, whether lobster is washed with shrimp powder can't be tasted just by eating, but it can be identified by observation. Crayfish washed with shrimp powder often look clean and have bright colors. But corroded crayfish and shrimp tongs are easy to fall off. If there are few crayfish and shrimp tongs on the dining table, it is more likely to use shrimp washing powder.