Crayfish is a big star now!

And it's not just famous.

It has almost dominated late-night snack dishes, and wherever there are late-night snack bars, there is crayfish.

There are different ways to cook it, including braised shrimp, flavored shrimp, braised shrimp in oil, garlic shrimp and so on.

No matter which way you make it, it tastes great.

Especially in Changsha, Hunan, there are so many people eating lobster at night.

The owner of the shrimp shop was laughing so hard that his hands got sore from counting the money.

Some shrimp shop owners only do business for four months a year and then play for eight months.

You can imagine how much money he can make in a month.

The method of braised prawn hot pot is actually very simple.

Every time I pour the braised prawns into a hot pot pot, heat it with an alcohol stove, and then add water to the pot. I will share with you how to make the braised prawns. If you don’t like it, don’t spray it.

1. Go to the market or supermarket to buy two pounds of large lobsters for 7-8-9 yuan, and wash them after buying them.

First remove the shrimp thread, cut off the shrimp head, and take out the residue inside the head.

You may or may not need the lobster's feet, just clean them with a toothbrush.

Use scissors to make one or two cuts from the back. Two cuts will make it easier to taste.

Heat the oil in a pan until it is 70% hot. Pour in the lobster and start frying. Remember that it only takes about ten seconds to fry. Remove and set aside.

Heat oil in a pot, add ginger slices, garlic, Sichuan peppercorns, star anise, cinnamon, bay leaves, chili pepper, bean paste, hot pot ingredients, and special fried lobster ingredients, stir-fry them all until fragrant, pour in the fried lobster, and stir

Stir fry.

Add a bottle of 1986 beer and an appropriate amount of water.

Next we start seasoning, add some chicken essence, oyster sauce, very fresh soy sauce, cover the pot and simmer for five minutes.

Then prepare some konjac shreds and cucumber strips. When the lobster is almost simmered, add the konjac and cucumber, add some perilla leaves, and simmer for another two minutes.

Drizzle with sesame oil, put it into a hot pot basin, and place it on the prepared alcohol stove.

It's ready to serve, when the lobster is almost done.