1. Steaming crayfish: evenly stack crayfish on a steamer and steam for 15 minutes. Cut garlic, onion, vanilla and pepper into granules, add rice vinegar, soy sauce and sesame oil and mix to make juice. Boil a tablespoon of cooking oil and pour it into the juice. It was delicious at first, fragrant but not oily.
Second, fry crayfish: add some oil to the pot and heat it, and fry the lobster. The trick of frying is: when the oil in the oil pan is heated to beep, when the kitchen fume rises from the pan, add crayfish and fry for 20 to 30 seconds to ensure that the shrimp head is fried (the following method is similar to frying).
Third, the unique salted shrimp: step 1, the hen, domestic duck, pig bone and pork skin are boiled for 8 hours to make a big bone soup. Step 2, add ginger, garlic, Indian pepper and spices to the soup base, cook for 8 hours, scoop up all the added seasonings, add monosodium glutamate, chicken essence, salt, white sugar, carved wine, pork suet, fresh shrimp powder, spice bag and pepper, and cook for 30 minutes to make the marinade. Step 3: After the crayfish is oiled at high temperature, put it in the marinade and cook for 15 minutes, then come to a small plate to drink and chat in your spare time.
4. Oil-fried crayfish: Add white sugar, ginger slices, spices, dried peppers, soybean sauce, salt and stir-fry until fragrant, add white pepper, monosodium glutamate, soy sauce and thirteen spices, pour two bottles of beer, white sugar and garlic and stew for 6 minutes, then pour pepper, vinegar, water starch and oil-consuming sauce into the pot, and the oil will become fragrant.
5. Spicy crayfish: Boil the vegetable oil, add ginger slices, garlic foam, millet pepper segments, Pixian bean paste, rattan pepper and chafing dish base, stir-fry the crayfish until the color becomes light, add a bottle of beer, cover the pot with two spoonfuls of soy sauce and onion slices, and stew for 15 minutes. The hotter the weather, the more you want to eat.
6.M6 spicy crayfish with garlic: Marinate crayfish with cooking wine and ginger slices for 0/0 minute, put them in an oil pan to boil, add a few ginger slices and marinated crayfish, fry for 5-6 minutes, remove oil and replenish water, and put garlic, peanuts, soy sauce, oil consumption and sesame seeds into the oil pan again. After a while, the home cooking will be turned off, poured on the small cage shrimp, and then sniffed.
Seven, oil burning spicy crayfish: the oil pan is 60% hot, add crayfish, fry until golden brown, and pick it up for use. Add onion, ginger and spices to the pot and stir-fry until the fish paste is light yellow, add pepper segments, pepper, peppers and pure grain wine to stir-fry until fragrant, then add salt, monosodium glutamate, white sugar, chicken essence, beer shower and cold water/kloc-0.5 minutes, add sesame oil, sweet pepper slices and white pepper to boil and stir-fry until brown (the juice need not be too dry), pour out and put on a plate, and sprinkle onion segments on it.