Ingredients: about 2 kg of crayfish, 3 eggs, 3 leeks 1 root, 3 cloves of garlic, 5 millet peppers, korean chili sauce 1 spoon, half a spoon of oyster sauce, yellow wine 1 spoon, and light soy sauce 1 spoon.

1. Wash the crayfish first, and then shell it. Try to buy a bigger lobster, so the meat will be more refreshing. Then knock the eggs into the bowl and break them up. Wash the millet and cut it into Chili rings. Wash shallots and cut them into chopped green onions. Peel garlic and cut it into minced garlic. You can't eat friends who are particularly spicy, and you can keep Xiaomi spicy.

2. Boil the oil in the pot. When the oil is hot, pour in the egg mixture and heat it over medium heat. After the bottom of the egg liquid is solidified, stir fry with a shovel until the egg liquid is completely solidified, and then take it out for use.

3. Pour a little oil into the pot. When the oil is hot, put the millet and garlic into the pot and stir fry over medium and small fire. Then pour in the lobster meat and stir fry over high heat. Add 1 spoon of yellow wine to remove fishy smell when cooking, and stir-fry until it changes color.

4. Add 1 tbsp Korean Chili sauce, 1 tbsp soy sauce and half a tbsp oyster sauce, and stir-fry until the color is even. The spoon used here is the size of three meals a day. Then pour in no more than half the water of the ingredients, and cook directly on high fire without covering the lid.

5. When the remaining half of the soup is cooked, pour in the scrambled eggs and start to stir fry until the soup becomes thick. Moreover, it can be hung on eggs, shrimp and meat well, and can be sprinkled with chopped green onion after turning off the fire.