Ingredients: 500g crayfish.

Seasoning: salt, blended oil and 2 bell peppers.

Specific steps:

1, take off the crayfish head, and set aside!

2, hot pot cold oil, after the oil is 70% hot, ginger and garlic will be fragrant!

3. Stir-fry lobster with clear water. Just fry the cooked lobster!

4, stir fry, add the right amount of water to boil!

5. Add soy sauce and cooking wine!

6. Add some white wine and stir fry!

7. Add pepper, green pepper and onion to boil, and you can get out of the pot!

8. Finished product drawings:

Precautions:

1, eat crayfish, be sure to eat live. If lobster dies, don't buy it! Histidine in dead shrimp will be decomposed into many toxic substances under the reaction of dehydrogenase, so it must not be eaten.

2. See if the lobster is clean. First, see if the back color is red and smooth. Then open it to see if the fluff on the abdomen and claws is clean. If it is not clean, it may come from polluted water. As far as the growing environment is concerned, wild crayfish are the most vulnerable to pollution.

3. Look at the color of the lobster. Try to choose the crayfish that has just grown up. The skin is thin and tender. Cultured healthy crayfish should be red, bright and clean, especially lobsters that have just grown up and changed their shells. The shell is flexible, as elastic as our nails, and the fluff on the abdomen and joints is clean.

On the contrary, the color is brownish red and iron red, with a big head and a small body, a hard shell and a dirty abdomen. Pay attention. This is probably contaminated crayfish, so it's best not to buy it.