1. With a clean toothbrush, scrub the lobster body one by one under the faucet (pinch its back tightly to avoid being caught); 2. Cut off the beard fork with scissors and soak it in clear water for later use; 3. Peel two pieces of dried ginger and cut them into Jiang Mo (sliced first and then shredded ginger). Each piece of ginger is about 50mm square; 4. Cut two green onions into minced green onions (the method is the same as above); 5. Peel the garlic at both ends, remove the roots of garlic cloves and mash them with the back of a knife; 6. Cut the dried peppers into filaments with scissors (you can also use a small bag of "delicious" dried peppers); 7. a small bag of pepper; 8. A small bowl of salad oil (about 250 ml); 9. Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, and chicken essence are scalded: 1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper; 2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry; 3. Add sugar and salt after fragrance; (Because the shrimp shell is thick and hard, it is not delicious. It is recommended to put more salt than usual. 4. Change the fire, control the water and pour in the shrimps. Because the shrimps feel hot and spicy at this time, they will climb out one by one. So please note: after that, you must hold the pot cover in your left hand and the spatula in your right hand to prevent the situation from getting out of control. 5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times; 6. Pour in about two teaspoons of soy sauce and a little vinegar, and stir fry a few times. Cooking process: 1. At this time, the shrimp basically changed from deep red to bright fire red, and it was necessary to continue frying when it was slowly tasted. (It is recommended to turn the range hood and exhaust fan to the maximum. It is not excluded that the chef will be smoked to tears, so at the same time, wet towels should be prepared. ) 2. Stir-fry for 5- 10 minutes, then turn to low heat and add appropriate amount of white pepper, salt and pepper and chicken essence; If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before making it. (note: not many people taste one or many people taste one each, remember to remember! In order to avoid the event that crayfish can only be found with shell pliers) 4. Please don't add water at any time during the whole process. (except for fire and explosion, etc.). , cannot be prefabricated) Tip: 1. You can choose a flat chassis with a slightly higher wall height and hold about ten pieces at a time. Take a small amount of soup to soak the bottom of the tray. 2. Fractional filling; 3. With other cold summer dishes, boiled peanut edamame that can be caught by hand is the best oil and more fragrant. Chop onion, ginger and garlic, and chop three peppers. Heat the oil in the pan for eight minutes, add a few red peppers, stir-fry, add crayfish, stir-fry, add onion, ginger, garlic and pepper in turn, stir-fry, pour a glass of beer, cover the lid and stew. After three minutes, add sugar and salt, stir-fry and stew. After three minutes, the pot can be eaten. It takes 12 minutes to cook lobster with black beans and peppers. Ingredients: lobster tail about 500g, green pepper 1, half a tablespoon of garlic powder, 3 shallots, 2 red peppers, black bean sauce 1 tablespoon Ingredients: half a tablespoon of soy sauce, appropriate amount of soup, appropriate amount of sugar, appropriate amount of salt, etc. (2) Add 2 tablespoons of oil, stir-fry the peppers a few times, and add 1 tablespoon of water to stir-fry until cooked. Add 2 tbsp oil, stir-fry lobster, add wine, stir-fry for 3 minutes, add green pepper and red pepper, stir-fry and serve.