Materials/Tools: 2 kg of crayfish, garlic 1 stick, 5 slices of ginger, 2 slices of onion, 200g of corn oil, 600g of clear water, spicy crayfish, 200g of seasoning, pot and clear water.

1. After the crayfish is bought back, it is necessary to cut off the whiskers and feet, then go to the shrimp line, cut off the head of 1/3, and scrub it clean, so that the food can be safe and clean.

2. Peel garlic and slice ginger. Cut the onion into two parts. Then pour corn oil into a clean, waterless, non-stick pan, add ginger slices and garlic (without flattening or chopping), turn on high fire to start hot oil, and then stir-fry the ingredients.

3. When the ingredients are fragrant, pour in the drained lobster and start to stir fry.

4, need to fry until the shrimp shell basically turns red.

5. Then add 200 grams of spicy seasoning and stir well.

6. Add water without lobster. Stir well, then simmer for about 25 minutes.

7, the basic stew is delicious, the lobster is cooked, and then turn to the fire to collect a juice! Dish and sprinkle with chopped green onion! Ingredients and the like can be packaged together, or the lobster can be directly taken out and put on a plate.

8. finished products.