Main ingredient: small shrimpAccessories: green onion, ginger, garlic, pepper, dry red chili, Shaoxing yellow wine (beer can also be), small slices of bacon (or bacon shredded), chopped chili pepper (chili sauce or wild pepper), fermented bean curd. Specific practices:d 1. Prepare a large caliber pot, put in a little more oil, and heat the oil until slightly smoking. Then the cleaned lobster into the pot inside, when it looks very cruel yo, if you do not want to see, with a lid slightly covered for a while, but not too long. When the shrimp do not move much attention to the shrimp quickly turn the shrimp, stir fry! When the shrimp all turn red color to drive out the smell of mud. Put ginger, garlic, peppercorns, dried red chili peppers, small slices of bacon (or shredded bacon) into the shrimp and stir-fry together, of course, salt is also necessary at this time. Then pour into some yellow wine or beer into the pan and stir-fry, when the wine is almost dry (evaporated almost gone) when, and add a small amount of wine into the stir-fry, until all the flavor of the auxiliary ingredients into the shrimp inside the stir-fry. I usually so fried 5 times. Be careful not to put MSG and starch, then the shrimp cooled down not good at all, especially defeat the taste. Finally in the pot before putting some chopped chili (chili sauce) and curd juice, add water (or beer wine) soy sauce stew for about 3 minutes, sprinkle some chopped green onions on the pot, so that the taste of shrimp is very tasty

Traditional stalls practice: first shrimp in the pot of boiling water to go a way to the shrimp when the shrimp all turn red, the pot. The frying pan of oil to eight mature shrimp pan frying, will be ready for the ingredients in addition to onion all poured into: which: fierce hot pepper, ginger, pepper, refined salt, soy sauce, curd essential, fried dozen fried, a little bit of wine, add water to half of the main ingredients, covered the lid of the pot, smothered ten minutes can be, after the pot plus onion sheng bowl. Family practice: ready shrimp (four people eat a two pounds is not much) spices: soy sauce, salt, ginger (these homes have it) cinnamon, dry chili, star anise (go to the market to buy a 1 yuan can be) perilla (market to buy 20 cents) the rest of the spices ...... Oh look at your personal play First, the shrimp will be washed, remember to put the shrimp Abdomen repeatedly wash clean, preferably with a toothbrush carefully brush ...... this process 30 minutes - 1 hour (4 people shrimp), shrimp shell back remember to cut a knife (easy to eat and taste) The next step is to deep-frying ...... oil best Put a little more, to be fried to shrimp all over the body red until (eliminating the large file pot of boiling water to cook that process) and then it is under the condiments and fry a few ...... add water to cover the pot, smothering N minutes can be (N ≥ 10, in order to the size of the home cooker) to teach you three kinds of spicy shrimp practice:

The first kind of spicy shrimp practice:

The first kind of spicy shrimp practice:

The first kind of spicy shrimp practice:

The first kind of spicy shrimp practice:

Spicy lobster practice: raw materials: 500 grams of crayfish, red pepper, pepper, star anise, etc. Production: 1. First canola oil is hot, red pepper, pepper and star anise put into the frying pan fried flavor, and then into the salt, green onions, ginger fried. 2. and then the live lobster into the pan and stir fry for a few moments, until the lobster body red, in accordance with the "Braised Lake Fish" cooking method extra into the red soy sauce and sweet potato flour thick soup, cover the pot and boil for a few minutes can be out of the pot. Tips: lobster cleaning is mainly soaked in water, generally in the water a few drops of sesame oil is easier to remove the lobster body sediment and other dirt. With a clean small toothbrush, one by one under the faucet to scrub lobsters all over the body (to pinch its back, so as not to be clamped, with large scissors to cut off the whiskers and forks.

The second spicy shrimp practice:

Live shrimp bought back, with yellow wine, salt, ginger, and scallions will shrimp marinated. After 1~2 hours, cook the shrimp with oil and high heat until 5 mature. Fish out. Cut 5~6 dried red chili peppers into segments, and a few slices of ginger, stir fry the flavor (chili peppers do not paste), pour the shrimp, and then pour the marinade shrimp into the water, and then pour a little broth (if not, water can also be). Then add soy sauce, a little vinegar, salt, sugar, pepper (pepper cut into pieces). Boil over high heat until the water is basically gone, then you can start the pot. You can add a little monosodium glutamate. Taste can be according to personal taste, add more or less their own control.

The third spicy shrimp practice:

Spicy shrimp practice 1, a number of sea white shrimp, back open edge (spicy crayfish even this practice, I always feel that supermarkets sell the tail of the crayfish I do not know how long frozen, or fresh sea white shrimp is good,) the head of shrimp do not need to be too big, not good flavor, the middle child on the line. The main ingredients:

dry chili, pepper a number of (depending on their own tastes)

ginger, garlic slices, green onion shredded

soak a few chili, soak a piece of ginger is also sliced (these 2 ingredients are optional, I like to use them to fishy). Pour oil into the pot, remember to more, than the usual fried the same amount of meat oil more than double it, high heat oil to spicy, pour into the shrimp. Stir fry for a while, the sea white shrimp did not enter the pot, gray and black unattractive, after the baptism of hot oil, red. Add dried chili peppers and peppercorns, stir fry, so that the hot oil to the spicy flavor and numbness are "pressed" out. Stir fry the spicy flavor and numbness, add ginger and garlic, pickled peppers, pickled ginger (do not put onion first). Ginger and garlic flavor fried out, add soy sauce moderate amount, sugar moderate amount, a little cooking wine

near the pot, put the shredded green onions, stir fry

add moderate salt, monosodium glutamate (some say that the shrimp do not need to put the monosodium glutamate? Personal taste it). The first thing you need to do is to get up the pot!