Changsha Tasty Shrimp: A special snack of crayfish in Hunan Province, which is made of crayfish and has a spicy and delicious taste. It has spread all over the country since the end of the 20th century and has become a classic snack at street beer stalls on summer nights. The method of Changsha tasty shrimp is to make ingredients: lobster (scientific name: crayfish, which is called crayfish in the north), dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion and coriander powder. Production process 1, first put crayfish in clear water for at least one or two days, and let the shrimps spit out all the silt in their bodies. Wash the lobster with an abandoned toothbrush, especially the joint between the head and the body, which is very dirty; If necessary, consider removing the head of the lobster and cutting a hole in the back of the shrimp tail to tear off the black line. 2. Put oil in the pot, heat the oil and put the shrimp in the oil. At this time, don't put salt. When the surface of the shrimp is red, quickly pick it up for use and take it out of the pot; 3. Put a proper amount of vegetable oil in the pot (is the vegetable oil without cholesterol true?), put garlic and ginger in the oil pot and stir-fry with medium heat, then put shrimp, star anise and cinnamon in the pot and add a proper amount of water; 4. After the water boils for 3 minutes, pour the prepared red pepper, refined salt, soy sauce, vinegar, etc. into it and let it sit for a while; 5. Turn to medium heat, put a proper amount of cooking wine, add water to half of the main ingredients, cover the lid, and simmer for 10 minutes on medium heat. When the water is boiled into thick juice, add chopped green onion to the pan and bowl. If you like to eat spicy taste, you can add spicy sauce containing lobster sauce, which is more spicy and rich!