1, oil-braised crayfish: remove the mud from the crayfish, soak it in old vinegar for half an hour, and wash it 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; Then cook the pot until 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 stir fry. 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; Then when it's almost tasty, 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.

2, fish-flavored crayfish: crayfish shelled, visceral, washed, pickled pepper minced, with white sugar, vinegar, monosodium glutamate, fresh soup, water starch in a bowl to juice. Set the wok on fire, boil it with water, put the shrimp in the wok, blanch it with cooking wine and take it out. Step 3: Heat the oil in a wok, add ginger, garlic and pickled peppers to stir-fry until fragrant, then add crayfish to stir-fry, cook cooking wine, salt, chicken essence and pepper, add a little fresh soup and cook until the crayfish is ripe and delicious and the soup is half dry, then cook the juice, and when the soup is thick, take it out of the wok and put it on a plate, and sprinkle with chopped green onion to serve.

3. Beer crayfish: the head of the 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. Then 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. Then pour in crayfish, stir well, add 1 spoon cooking wine, half a spoonful of sugar, stew for a while, and sprinkle with chopped green onion.

4, spicy crayfish: crayfish to mud intestines, washed and set aside; Cut the onion into sections; Slice ginger and garlic; Slice onions; Cut dried Chili into sections; After pouring oil into the pot and heating, stir-fry the chafing dish bottom material and bean paste into red oil, then add pepper granules, pepper segments, onion and garlic, garlic slices, onion and ginger slices and stir-fry until fragrant; Stir-fry the auxiliary materials, then pour the crayfish into the pot and stir-fry, then pour the cooking wine and stir-fry evenly and continue cooking (10- 15 minutes); Sprinkle sugar and salt to taste before cooking.