1. Steamed crayfish: the crayfish are evenly packed on the steamer and steamed for 15min. Dice garlic, scallion, vanilla and pepper, and add rice vinegar, soy sauce and sesame oil to make juice. Boil a tablespoon of cooking oil and pour it into the juice. It was delicious at first, fragrant but not oily.
Second, stir-fry crayfish: add some oil to the pot and heat it until the lobster is cooked. The trick of frying is: when the oil in the oil pan is heated to beep and the kitchen fume comes out of the pan, add crayfish and fry for 20 to 30 seconds to ensure that the shrimp head is fried (the following method is similar to frying).
Third, the unique salted shrimp: step 1, cook hens, domestic ducks, pig bones and pig skins for 8 hours to make bone soup. Step 2, add ginger, garlic, pepper powder and spices to the soup base, cook for 8 hours, remove all the added spices, add monosodium glutamate, chicken essence, salt, white sugar, carved wine, pork suet, fresh shrimp powder, spice bag and pepper, and cook for 30 minutes to make marinade. Step 3: After the crawfish is oiled at high temperature, put it in the marinade and cook it for 15min, and then have a small plate of wine and chat in your spare time.
4. Oil-fried crayfish: Add white sugar, ginger slices, spices, dried peppers, soy sauce, salt stir-fry, white pepper, monosodium glutamate, soy sauce and thirteen spices, pour two bottles of beer, white sugar and garlic and simmer for 6min, then pour pepper, vinegar, water starch and oil-consuming sauce into the pot, and the oil is overflowing.
5. Spicy crayfish: Boil the vegetable oil, add ginger slices, garlic foam, millet pepper segments, Pixian bean paste, rattan pepper and chafing dish bottom materials, stir fry the crayfish, stir fry the shrimp until the color becomes light, add a bottle of beer, cover the pot with two spoonfuls of soy sauce and onion slices, and stew 15min. The hotter you get, the more you want to eat.
6.M6 spicy crayfish with minced garlic: marinate the crayfish with cooking wine and ginger slices for 10 minute, put them in an oil pan to boil, add a few ginger slices and marinated crayfish, fry for 5 or 6 minutes, remove the oil and replenish water, and put minced garlic, peanuts, soy sauce, oil consumption and sesame seeds in the oil pan again. After a while, the home cooking will be closed, poured on the small cage shrimp, and then sniffed.
Seven, oil-soaked spicy crayfish: the oil pan is 60% hot, add crayfish, fry until golden brown, and pick it up for use. Add onion, ginger and spices into the pot and stir-fry until the fish paste is light yellow, add pepper segments, pepper, chili and pure grain wine and stir-fry until the fragrance overflows, then add salt, monosodium glutamate, sugar, chicken essence, beer sprinkling, cold water/kloc-0.5min, and add sesame oil, sweet pepper slices and white pepper to boil and stir-fry until the juice is brown (the juice need not be too dry).