First, pick up a fresh crayfish, first look at the male and female, generally female shrimp is more fresh. Open the cover to see the gills, white to prove that the crayfish is clean water, black is the stink of the ditch long. Pinch the tail of the shrimp, gently turn, shrimp head and tail easily separated, shrimp yellow super fresh, is the shrimp's most valuable place, generally located in the shrimp head position. Then eat the tail part of the shrimp, it is recommended to pinch the shell of the tail of the shrimp after the peel up much easier.

Second, the preparation of green onions, ginger, garlic, dried chili peppers, bean paste, hot pot base, hemp pepper (that is, the kind of green peppercorns), cinnamon, sesame leaves, fruits of grass, sugar. Thaw the shrimp tails in cold water and scrub them with water. Finally sprinkle some white wine, let it sit for a while, and then rinse with water two or three times. Onion cut into pieces, ginger sliced, garlic crushed, hot oil, stir fry, stir fry the flavor, add dried chili. Pour in the shrimp tails, stir fry quickly, season with bean paste and hot pot base. Reduce the heat, otherwise the hot pot base will be burnt. Pour in the boiling water, add cinnamon, sesame leaves, grass nuts, sugar, boil over high heat and reduce the juice.

How to eat shrimp tail for the first time? Salt, sugar and white vinegar in the ratio of 1:5:10, blend into sushi vinegar. Rice with a small amount of crushed corn residue in accordance with the usual cooking procedures, cooked, cooled to about 40 degrees, sprinkled with the appropriate amount of sushi vinegar and mix well. Remove the head and shell of the shrimp to remove the intestinal pulp, leaving the last section of the shrimp shell and tail peeled off, marinate with pepper and cooking wine for a while. Boil water in a pot, scald the marinated shrimp, drain and set aside. Cut a piece of plastic wrap spread on the hand, a spoonful of rice spread on it, and then put a shrimp in the middle (shrimp tail exposed), plastic wrap wrapped up tight, open that is.