The methods of crayfish are as follows: 1. Brush the whole body of crayfish under the faucet one by one with a clean toothbrush (pinch its back tightly to avoid being clamped);

2. Cut off the beard fork with big 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 two ends of garlic, remove the roots of garlic cloves and smash them with the back of a knife;

6. Cut dried peppers into filaments with scissors;

7. A small bag of pepper;

8. A small bowl of salad oil (about 250 ml);

9. Cooking wine, soy sauce, vinegar, salt, white sugar, white pepper, salt and pepper, and chicken essence.

Start hot work

1. Add a small bowl of salad oil into a wok, turn on a small fire, and slowly fry the 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 white sugar and salt after fragrance; (Because the shrimp shell is thick and hard, it is not good to taste. It is recommended to put more salt than usual.)

4. Change the fire and pour in the shrimps after water control. Because the shrimps feel hot and spicy at this time, they will crawl out one after another. Therefore, 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 being 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 small amount of vinegar, and stir fry a few times.

Stir-frying process

1. At this time, the shrimp basically changes from deep red to bright fire red, and it is slowly getting tasty, so it is necessary to continue to stir fry (it is recommended that the range hood and exhaust fan be turned to the maximum, so it does not rule out that the cook will be smoked with nose and tears all over his face, so a wet towel should be prepared at the same time);

2. Stir-fry for 5-10 minutes, then reduce the heat to low heat, and add appropriate amount of white pepper, salt and pepper and chicken essence;

3. If you are not sure whether it is sweet or salty, you can try one at this time and make the final adjustment before cooking. (Be careful: not many people taste one or many people taste one each, remember to remember! In order to avoid the occurrence of crayfish only shell pliers can not find the event)

4. Also: Please don't add water at any time during the whole process (except in the case of fire and explosion, which can't be prefabricated).

Serve a plate on the table

1. You can choose a flat chassis with a slight wall height, hold about ten at a time, and take a small amount of soup to soak the bottom of the tray;

2. Fractional filling;

3. With other summer cold dishes, it is best to cook peanuts and edamame, which can also catch food by hand.