Ingredients: 1500 grams of crayfish.

Seasonings: 25 grams of sugar, stewed prawns special spice package 1 (cinnamon, star anise, cumin 8 grams each, jade fruit, grass nuts, nuts 10 grams each, 15 grams of Angelica dahurica, 2 grams of incense, cardamom 5 grams of mixed, with the role of the role of fishy aroma, spices in the pot before the water to wash the silt, the individual larger spices to shoot through).

20 grams of ginger, 50 grams of garlic, red robe pepper, Fujian Chili King dry chili pepper 30 grams each, 25 grams of Jingsha hot sauce, 10 grams of chili powder, 15 grams of monosodium glutamate (MSG), 21 grams of salt, 25 grams of white wine, 600 grams of beer, 10 grams of parsley, 500 grams of salad oil.

Cooking steps:

1. Break the middle part of the tail of the shrimp, draw out the sand line, cut off the head with scissors 1/5 of the head, pull out the viscera, retain the shrimp yolk.

2. Rinse the lobster with repeated water changes until the water is clear. Methods for soaking in water, not with running water rinse, to prevent the brain within the "shrimp yellow" is washed away.

3. Hot pan cold oil sizzling pot, into 500 grams of salad oil, add 25 grams of sugar (preferably with rock sugar), stir-fried until the color brownish-red as well (sugar color can be fried now, can also be fried in advance and then used). Then under the stewed prawns special spices fried for 10 seconds, and then under the ginger, garlic, big red robe pepper, Fujian Chili King dry chili peppers, special sauce fried.

4. Down into the lobster high-flame stir-fry until the shrimp shells become red, cooking a high degree of white wine to dispel the fishy, under the beer to increase the aroma, add 250 grams of water as a solvent, under the monosodium glutamate and salt for seasoning. Cover, simmer over medium heat for 15 minutes, out of the pot to put coriander can