1, the most important thing for making chilled crayfish is to be clean. Now all the crayfish bought in East China are clear water lobsters with white bellies and white plugs when the head is opened, so it is quite reassuring.

2, chilled lobster needs to be cold and hot to ensure the tender meat. First, boil a pot of water, add ginger and cooking wine to remove the fishy smell. Crayfish is directly thrown into boiling water and boiled for 5-8 minutes. Don't worry if it is cooked for a long time. In the process of cooking crayfish, prepare a big pot, put ice cubes in it, and add water to make a pot of ice water. After the cooked crayfish is fished out with a colander, rinse it with a tap, and then put it in the ice water, so that the meat will be very elastic when it is hot and cold.

3. In the process of cooling lobster in ice water, prepare a soup pot, add 50ml of light soy sauce, add 100ml of carved wine, add all kinds of spices, including Amomum tsaoko, fragrant leaves, star anise, fennel and dried ginger, add 50g of rock sugar, add water until the crayfish can pass, then boil, cool and let cool.

4. Put the crayfish in the ice water into the cooled juice, soak all the crayfish in it, then cover it and put it in the refrigerator for 24 hours.

5. Iced crayfish and mustard are specially matched. Squeeze two cloves of garlic with a garlic device, add a spoonful of sugar, rinse with 30ml of boiling water, and stimulate the fragrance of garlic paste. Then squeeze out a little mustard to see your acceptance. Then use chopsticks to adjust the mustard, and finally add 30ml of soy sauce, and it is finished. This sauce is full of garlic flavor, a little mustard flavor and a little sweet, which is very suitable with iced crayfish. Take out the crayfish that have been chilled for 24 hours, put a plate with dipping sauce, and serve! !