1. Fish-flavored crayfish. Ingredients: 500g crayfish, 50g pickled pepper, 10g each minced ginger and minced garlic, 30g chopped green onion, salt, pepper, cooking wine, about 75g sugar, 15g vinegar, chicken essence, monosodium glutamate, fresh soup, suitable water starch, 150g refined oil ( Vegetable oil and salad oil can also be used instead). Method: Peel the crayfish, remove the internal organs, wash them, soak them in chili peppers and chop them into pieces. Use sugar, vinegar, monosodium glutamate, fresh soup, and water starch to simmer the juice in a bowl. Put the wok on the fire, add water to boil, put the shrimps into the pot, add cooking wine and blanch the water and fish them out. Heat oil in a wok, add ginger, garlic and pickled chili peppers and stir-fry until fragrant, then add crayfish and stir-fry, add cooking wine, salt, chicken essence, pepper, add a little fresh soup and cook until the crayfish is mature and tasty. When the sauce is half dry, add the simmering sauce. When the soup is thickened, remove from the pot and put it on a plate. Sprinkle with chopped green onion and serve.

2. Spicy crayfish. Ingredients: 500g crayfish, 100g dried chili pepper, 30g dried green peppercorns, salt, ginger slices, garlic slices, chicken essence, monosodium glutamate, sesame oil, cooked sesame seeds, cooked peanut kernels, green onion sections, white wine, salad oil. Method: Peel the crayfish, remove the internal organs, wash it, put it into a hot water pot, add a few drops of white wine, drain the water and soak it with salt and oil for 1 minute. Add a large amount of salad oil to the pan. When the pan is hot, add the crayfish and fry until crispy on the outside and tender on the inside. Take it out. Put a small amount of oil in the pot, add ginger, garlic slices, dried chili peppers, dried Sichuan peppercorns, and salt and stir-fry until the spicy taste is clear, add the fried crayfish and stir-fry together, add MSG powder, chicken essence, and drop in sesame oil, Remove the sesame seeds and peanuts from the pot and place on a plate.

3. Steamed crayfish. Ingredients: 750g crayfish, 1 spoon light soy sauce, 1 spoon balsamic vinegar, 1/2 spoon cold water, 3/1 spoon sugar, 15g chili powder, high-strength white wine, Sichuan peppercorns, onions, ginger and garlic. Method: Scrub the crayfish clean under the faucet with a toothbrush. After washing everything, rinse it with clean water again. Add an appropriate amount of water to the steamer, add ginger slices, green onions, and a capful of high-strength white wine. Put the washed crayfish into a large basin, add a spoonful of high-quality wine and mix well. Place ginger slices on the steamer. Pour in the crayfish mixed with cooking wine and cover the pot immediately. Turn on the heat, steam the steamer for about 6.7 minutes, turn off the heat, and steam on low heat for 2 minutes.