Spicy crayfish

1. Remove the heads of the shrimps, pull off the shrimp threads, clean them, drain the water, heat oil in a pan, pour in the shrimps, and fry until the shrimps change color;

2. Leave the base oil, add ginger and garlic lobster ingredients and stir-fry until fragrant. Pour in the fried shrimp and stir-fry;

3. Add a can of beer and cook for about 3-5 minutes. Add green onions before serving. section;

Braised spring bamboo shoots in oil

1. Blanch the spring bamboo shoots in water for about 3 minutes. Heat the oil in the reserved hot pot and sauté the onion and garlic until fragrant. Add the spring bamboo shoots and stir-fry;

2. Add dark soy sauce, light soy sauce, fly oil, sugar, and a little salt to taste;

3. Add half a bowl of water and cook for about 5-6 minutes, then remove from the pot.

Stir-fried red amaranth

1. Boil water in a pot, add a little oil, pour in the washed red amaranth, blanch it for one minute and remove.

2. Submerge cold water, drain and set aside. Chop the peppers and add minced garlic.

3. Heat oil in a pot and sauté minced garlic and chili until fragrant, add red amaranth and stir-fry over high heat.

4. Add salt, soy sauce and sugar and stir-fry evenly.