Auxiliary material: 20g of plum.

Seasoning: 20 grams of Meiji umami juice, 30 grams of Meiji snack, 300 grams of water, and 0/0 gram of sugar.

Practice: 1. Wash and boil the crayfish, soak them in a basin after cooling, and reserve them;

2. Mix delicious juice, delicious stir-fry, sugar, preserved plum and water into sauce, soak in crayfish for 2 hours, and enjoy.

Second, bullfrogs fall in love with shrimp Ingredients: crayfish (red shrimp) 600g, bullfrog (net weight)1500g.

Seasoning: 50g of garlic, 30g of perilla leaf, 30g of ginger, 30g of Xianglai10g of onion, and 50g of cucumber150g.

Seasoning: 20g of dried pepper powder, 0/5g of salt/kloc-,0/0g of monosodium glutamate/kloc-,0/50g of spicy sauce/kloc-,0/50g of edible oil/kloc-,50g of rice wine and 200g of soup base.

Practice: 1. The bullfrog is tasted. Catch the bullfrog with salt, add onion, ginger and rice wine, and marinate for ten minutes.

2. After cleaning and removing the crayfish, cool the pan and oil it. At 70% temperature, the shrimp has red blood, and it is reserved for taking out the pan.

3. The bullfrog is oily and greasy, fried until the bullfrog meat is cooked, and stands in the colander.

4. Add a small amount of oil to the pot, add ginger, garlic, spicy sauce and dried pepper powder to stir fry until fragrant, pour shrimp into the pot, stir fry, add soup base seasoning later, add bullfrog, stew for 2 minutes and stir fry until brown, then you can get some fragrant lai.

III. Wild Garlic Crayfish Ingredients: Crayfish 600g

Auxiliary materials: 80g of wild garlic, 0/5g of pepper ring/kloc-0, 5g of coriander stalk/kloc-0.

Condiment; 30g of Meiji fresh and spicy juice, 80g of Meiji stir-fried fresh, 0/0g of Meiji fresh chicken essence powder/kloc-,500g of water and 5g of rice wine.

Practice: 1. Soak the wild garlic thoroughly, squeeze out the water, fry until it is crispy, and fish it up for reserve;

2. Wash the crayfish, fry them at high temperature until they are set, and fish them up for reservation;

3. Mix the delicious spicy juice, delicious stir-fry and fresh water into sauce, boil it, add crayfish, marinate with slow fire 15 minutes, pick it up, cook it at high temperature again, and pick it up for reservation;

4. Add a small amount of oil to the pot, add pepper rings and coriander stalks to saute, add crayfish, sprinkle with delicious chicken powder, spray rice wine, and stir well.