Get up early properly, and go shopping before and after the live crayfish arrive at the farmer's market, so as to avoid leaving only some half-dead shrimps with broken legs in the afternoon. I usually buy crayfish weighing 3.5-4.5 kg (about 40 kg). When choosing, you will find two kinds of shrimps: 1. Pliers are developed (male shrimp, there will be shrimp sauce); 2. The pliers are weak (the mother shrimp will have shrimp yellow); Hehe ... each has his own merits, depending on your and your friends' preferences.

Material preparation process:

1. With a clean toothbrush, scrub the lobster body one by one under the faucet (pinch its back tightly to avoid being caught);

2. Cut off the beard fork with scissors and soak it in clear water for later use;

3. Peel two pieces of dried ginger and cut them into Jiang Mo (sliced first and then shredded ginger). Each piece of ginger is about 50mm square;

4. Cut two green onions into minced green onions (the method is the same as above);

5. Peel the garlic at both ends, remove the roots of garlic cloves and mash them with the back of a knife;

6. Cut the dried peppers into filaments with scissors (you can also use a small bag of "delicious" dried peppers);

7. a small bag of pepper;

8. A small bowl of salad oil (about 250 ml);

9. Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence;

Start hot work:

1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper;

2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry;

3. Add sugar and salt after fragrance;

Because shrimp shells are thick and hard, they are not delicious. It is recommended to put more salt than usual. )

4. Change the fire, control the water and pour in the shrimps. Because the shrimps feel hot and spicy at this time, they will climb out one by one.

So please note: after that, you must hold the pot cover in your left hand and the spatula in your right hand to prevent the situation from getting out of control.

5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times;

6. Pour in about two teaspoons of soy sauce and a small amount of vinegar and stir fry a few times;

Stir fry process:

1. At this time, the shrimp basically changed from crimson to bright flaming red, and it is slowly getting into the taste, so it needs to continue to stir fry; (It is recommended to turn the range hood and exhaust fan to the maximum. It is not excluded that the chef will be smoked to tears, so at the same time, wet towels should be prepared. )

2. Stir-fry for 5- 10 minutes, then reduce the heat and add appropriate amount of white pepper, salt and pepper and chicken essence;

If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before making it. (note: not many people taste one or many people taste one each, remember to remember! ! In order to avoid the event that crayfish can't be found only by shell pliers)

4. Also: Please don't add water at any time during the whole process; (Except for unformable fire and explosion)

Finally, you can serve the table.

1. You can choose a flat chassis with a slightly higher wall height and hold about ten at a time. Take a small amount of soup to soak the bottom of the tray;

2. Fractional filling;

3. With other summer cold dishes, it is best to cook peanuts and edamame, or you can grab food by hand;