(1) If it is made into 13 sweet lobster, it is necessary to wade crayfish. Practice: Brush the whole body of crayfish with toothbrush, cut off the shrimp feet, remove sand lines, remove sand sacs and shrimp gills, cut them from the shell of shrimp head 1/2, pick out a dark brown sac in the middle, and then wash them for later use. 13. Stir the spices into powder in a blender, heat the oil in the pot to 170℃, add crayfish, fry for two minutes, take out, and pour 600ml of oil into another pot. Add bean paste, pepper noodles, pepper noodles and thirteen spices powder, stir well, boil into thirteen spices spicy sauce, pour oil into the pan again, add minced garlic, Jiang Mo and minced onion and stir well. Add thirteen spices spicy sauce, stir fry, add fried crayfish, appropriate amount of water, chicken powder, salt and sugar, stir fry 30g of thirteen spices evenly, simmer for15min, and sprinkle with sesame oil and coriander.

(2) If the lobster is braised in oil, the crayfish should be oiled. Practice: 500g of crayfish, 0//2 teaspoons of salt/kloc-0, 2 tablespoons of soy sauce 1/2, 4 pieces of crystal sugar, 2 pieces of ginger/kloc-0, 2 pieces of star anise, 0/5 pieces of pepper 1 piece of cinnamon, 2 pieces of dried Chili. Kloc-0/ piece, 2 tablespoons of bean paste, beer 1 can, liquor 1 spoon, 2 tablespoons of vegetable oil, scallion 1 piece, 3 slices of fragrant leaves, ginger 1 piece, 2 tsaoko, fennel seeds/kloc-piece. Brush the crawfish with a toothbrush, cut off the shrimp feet, remove sand lines, remove sand sacs and shrimp gills, cut them off from the shell of the shrimp head 1/2, and pick out a dark brown sac in the middle, together with the shrimp gills. Finally, remember to rinse them again with thin water. Cleaning the ingredients, shredding onion, peeling garlic, slicing ginger, cutting green onion, slicing red pepper, chopping bean paste, and slightly washing dry spices (star anise, fragrant leaves, cinnamon, galangal, tsaoko, fennel, tangerine peel, prickly ash and dried pepper) with clear water. Heat vegetable oil in an iron pan. When the oil temperature rises, stir-fry ginger slices, bulbus allii, onion segments and shredded onion in turn, and stir-fry dry spices in the pan with slow fire until the fragrance overflows. Move the materials in the pot to the side of the pot, put the chopped bean paste into the center of the pot, stir-fry the red oil, and stir-fry the materials in the pot evenly. Turn the fire, pour the processed crayfish into the pot, stir fry repeatedly, and stir fry the crayfish thoroughly until it is red and curly. Pour soy sauce, balsamic vinegar, 1 can of beer and white wine into the pot, sprinkle a few crystal sugar and stir well, and boil the pot. Turn to medium heat, cover with stewed shrimp, stew until the water evaporates and the soup begins to thicken, about 15 minutes, and add appropriate amount of salt to taste.

2, the taste is different. Oil-washed crayfish have older meat, while water-washed crayfish have tender meat.

3, the appearance is different. The oily crayfish is bright, but the oily crayfish is not so bright.