Practice: 1. Wash the crayfish one by one, cut off the shells on both sides of the shrimp head, cut off the gills, hold the middle piece of the shrimp tail and pull it out hard, and the shrimp intestines will be pulled out. Brush the shrimp again with a toothbrush;
2. Heat the oil pan, stir-fry the pepper, stir-fry the onion, ginger, garlic and red pepper, stir-fry the shrimps, add wine, sugar and soy sauce to taste, add a little water, bring to a boil with high fire, and simmer slowly for about 15 to 20 minutes until each shrimp is red and the taste penetrates into the shrimps. After taking out the pan, sprinkle one.
Second, oil-stewed crayfish raw materials: crayfish, garlic, ginger, pepper, star anise, fragrant leaves, cinnamon, fennel, dried tangerine peel, cooking wine, soy sauce, aged vinegar and white sugar.
Practice: 1. Remove the mud intestines from crayfish, soak them in old vinegar for half an hour, and wash them for later use; Sliced garlic and ginger; Cut dried Chili into sections; Spices such as pepper, star anise, fragrant leaves, cinnamon, fennel and dried tangerine peel are washed with water for later use;
2. Cook the pot until it emits white smoke, pour in cooking oil, pour in spices and stir fry. When the smell diffuses to the nasal cavity, add garlic and ginger slices to saute. Then pour the washed crayfish and stir-fry, add cooking wine, pepper, monosodium glutamate, salt, soy sauce, aged vinegar and other condiments until the crayfish is a little discolored, then pour half a bowl of water and stir-fry until it is completely red, turn to low heat and add half a bowl of water to cook until it tastes delicious;
3. When it's almost delicious, add a pot of shovel sesame oil and pour it along the side of the pot. Sprinkle sugar and turn to high fire to collect juice. After serving, pour the remaining soup at the bottom of the pot and sprinkle chopped green onion.
3. Sauced crayfish Raw materials: crayfish, green and red pepper slices, garlic, onion, cooking wine, soy sauce, bean paste and sugar.
Practice: 1. The head of crayfish is cut off, the tail is cut off, the intestinal mud is pumped out, washed and drained, and 1 spoon of cooking wine is added, 1 spoon of soy sauce is marinated 15 minutes. Chop garlic, chop onion and slice green pepper;
2. Heat the oil pan, add garlic cloves and saute the green and red pepper slices. Add half a spoonful of bean paste and stir well;
3. Pour the crayfish, stir well, add 1 spoon of cooking wine, half a spoonful of sugar, stew for a while, and sprinkle with chopped green onion.
Four, boiled crayfish ingredients: crayfish (2000 grams)
Ingredients: ginger, onion, garlic cloves, salt, soy sauce, aged vinegar, white sugar, chicken essence, oil chili pepper and yellow wine.
Practice: 1. Wash crayfish, put them into the pot, add salt, yellow wine, ginger slices and onion knots.
2. Boil with high fire, and cook completely in medium fire 18 minutes.
3. Cut ginger, onion and garlic cloves into fine powder, add soy sauce, vinegar, sugar, chili pepper oil and chicken essence to make dip.
4. Shelling, extracting mud intestines and dipping them in food.