Ingredients: a catty of crayfish, a handful of parsley, two ends of garlic, about four slices of ginger, a short piece of scallion, dried pepper, pepper, fragrant leaves, star anise, tsaoko, cooking wine, salt and soy sauce.

Process:

1 Brush the whole body of lobster with a clean toothbrush, especially the gaps between legs and feet, and be careful not to be injured by lobster pliers when brushing;

2 Wash the parsley, only choose the parsley stem, cut it off, peel the garlic, wash it and cut it in half, and cut the onion diagonally;

3. Heat the oil in the pan, add dried chili, pepper, onion, garlic and ginger, stir-fry until the crayfish is fragrant (Figure 5), pour the washed crayfish (Figure 6), and add a proper amount of cooking wine, stir-fry until the lobster stops struggling; (This step is cruel. If you can't bear it, please don't participate. )

4 Add other seasonings mentioned above and continue to stir fry. Lobster shells are hard and take a long time to taste and ripen;

5 Add water appropriately, and keep stirring for about 15 minutes. When the soup becomes a little thick, pour in the parsley section and stir well.

Special note:

1 Choose lobster, choose a mighty one;

2 When scrubbing the lobster, you should pinch its back, preferably put on rubber gloves, try to keep a distance from its pliers, and don't play with it, so as not to cause unnecessary consequences;

When frying, if there are too many peppers, it may be quite choking. Find a way to solve it yourself.

The meat in the big pliers of crayfish tastes good, so don't throw it away.