1. Spicy crayfish tail

Ingredients: crayfish tail, hot pot base, bean paste, peppercorns, dried chili, green onion, garlic, ginger, green onion, sugar , salt, cooking wine

Prepare the raw materials in advance. Use a brush to scrub the muddy parts of the head and tail of the crayfish tail, then soak it in clean water for 10 minutes and set aside.

Cut the green onions into sections; cut the ginger and garlic into slices; cut the onions into slices; cut the dried chilies into sections; heat the oil in the pot and stir-fry the hot pot base and bean paste until red. After adding oil, add peppercorns, chili segments, onions, garlic, garlic slices, onions and ginger slices and saute until fragrant.

After sauteing the ingredients, pour the crayfish tails into the pot and stir-fry, then pour in the cooking wine, stir-fry evenly and continue cooking (10-15 minutes).

Sprinkle sugar and salt to taste before serving.

2. Beer crayfish tail

Ingredients: crayfish tail, hot pepper, pickled pepper, ginger, garlic, beer (1 bottle), salt

Soak the crayfish tails in clean water to remove sediment and rinse repeatedly. Use a toothbrush to clean the shrimp body to remove dirt. Cut off the shrimp whiskers. Twist and pull the middle of the shrimp tail to remove the shrimp intestines and clean them.

Crush the garlic and ginger, and cut the pepper and pickled pepper into sections.

Heat the wok, add oil, add garlic, ginger and pickled pepper and stir-fry until fragrant. Add the crayfish tails and stir-fry until the shrimps turn red. Pour in a bottle of beer, cover and simmer for 15 minutes. Add hot pepper, appropriate amount of salt and stir-fry until the soup thickens over medium heat.

3. Pickled crayfish tail

Ingredients: crayfish tail, sauerkraut, beer, vine pepper, rock sugar, light soy sauce, oil, cinnamon, ginger, garlic, coriander, star anise, Bay leaves

Grab the back of the lobster where the head and tail meet and clean it with a brush.

Remove the sauerkraut and cut into pieces, cut the garlic into pieces, and slice the ginger and set aside.

Heat oil in a pan, add ginger, garlic, star anise, cinnamon and bay leaves and sauté until fragrant.

Pour the crayfish tail into the pot and stir-fry until it turns slightly red. Pour half a bottle of beer, two spoons of light soy sauce, three grains of rock sugar, a small handful of Sichuan peppercorns, and half a bowl into the pot. Sauerkraut juice.

Then pour in the chopped sauerkraut, cook over high heat for three minutes, then turn to low heat, cook without covering the pot for about 6 minutes, wait until the crayfish tails are fragrant, then serve.