To make spicy crayfish, I also like to use beer and add some crayfish cooked by beer, which has a different flavor. Next, I will share the practice of spicy crayfish. Shrimp and crayfish should be brushed with a toothbrush one by one. After brushing, the head of shrimp should be cut off. When the shrimp line is pulled out, crayfish should be tasted quickly, and it is best to cut a knife from the back. After the lobster is taken care of, prepare the ingredients, ginger, garlic, dried spicy pepper, heat the fried lobster oil, and add ginger slices, pepper, star anise, pepper, dried pepper, fragrant leaves and cinnamon.

The ingredients needed for Sichuan spicy crayfish are 50 grams of dried pepper, 40 grams of pepper, 40 grams of green onion, 40 grams of ginger, 50 grams of garlic, cooking wine 10 ml, soy sauce 10 ml, 60 ml of oil, 5 grams of white pepper, 30 grams of white sugar, 5 grams of salt and pepper and 20 grams of salt. When choosing shrimps, you must look for them. Don't buy those vigorous and dead shrimps no matter how cheap they are. First of all, you don't know how long this shrimp has been dead, and you don't know why this shrimp died. Now many lobsters in the market are caught by special cages. Many people prepare clean crayfish in order to catch the first step. Red 99, if you can, you can have some cinnamon leaves or something. If you don't, forget it. Just some onion, ginger and garlic. Add the fried crayfish, simmer for 15 minutes, open the lid and simmer for juice, pour a little sesame oil, and turn the spoon out of the pot. Add coriander embellishment!

The processing time should be high temperature and the firing time should be a little longer. Ingredients: 750g of crayfish, 50g of oil, 5g of refined salt, 50g of Pixian red oil bean paste and 50g of dried red pepper. Pepper, star anise, fragrant leaves, Amomum tsaoko, cinnamon, ginger and shallots are all appropriate. Leave the bottom oil in the pot. When the oil is hot, add onion, ginger and pickled pepper and stir-fry until fragrant. Pour in small materials such as pepper and sesame pepper and stir-fry until fragrant and spicy. Observe the color of dried pepper at any time to avoid frying. Then pour the sauce into the pot, stir quickly to melt the sauce, stir-fry the bean paste and go fishing with your friends by the river. Take a simple bamboo willow and find a rope casually to catch lobster. After fishing, I was excited slowly on the way home. When I got home, eating my own crayfish was also a slow harvest.