Making lobster requires beer, shallots, ginger, garlic, pepper, dried Chili, soy sauce, salt, sugar, black pepper, fennel, fragrant leaves, cinnamon, vegetable oil and other ingredients. Before cooking crayfish, put the crayfish into the bucket, inject clear water, and then change the clear water when it is turbid, and repeat it several times until the water is clear. Pull out the catgut in the middle of the tail of crayfish, and then use a brush to clean it with running water.

The practice of crayfish:

1, the pot is hot, and more oil should be put.

2, onion knot, ginger, garlic slices into saute, and then add dried spices such as pepper, dried Chili, Chili has to be cut open to taste.

3. Put the shrimp into the pot, stir-fry it with high fire, pour a spoonful of yellow rice wine, add salt after 1 minute, so that it will taste good. Just stir-fry it all the time, add soy sauce and sugar, stir-fry it again, drain half a bowl and cover it.

4. After three or four minutes, open the lid, clip out the onion knot, and put monosodium glutamate, pepper and shallots into the pot.

Note: When cooking crayfish, make the temperature reach 100℃ and keep it for 10 minutes until it is ripe. If it is crayfish stored in the refrigerator, the cooking time needs to be extended by 5- 10 minutes, because the crayfish shell is hard, which will make the meat more difficult to cook thoroughly after refrigeration.