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Crayfish 1000g, 2 shallots, 0/0 cloves of garlic/kloc-0, and 3 slices of ginger.

Seasoning: white vinegar 1 bowl, white wine 1 bowl, sugar 1 spoon, 2 tablespoons of soy sauce, 50g of pepper, 2 tablespoons of sesame oil, chicken essence 1 spoon, and appropriate amount of salt.

Practice introduction:

1. When buying shrimp, put it in water, add some coarse salt, let crayfish spit mud, then kill those bacteria in shrimp with vinegar or wine, and then drain.

2. Start the oil pan and burn the oil to 50% heat. Stir-fry chili, stir-fry onion, garlic cloves and ginger slices, stir-fry crayfish, salt, soy sauce and sugar in a pan for a while, and add a little water to fry until the soup is thick. Bring the soup to a boil over high fire. When the crayfish is cooked, simmer it with low heat, add chicken essence and turn off the heat. Take out the crayfish for later use.

3. Then the lobster is fried. It is suggested to open another wok and put some sesame oil. When it is slightly hot, put the crayfish in the pot and cook until it is fragrant.