1. Ingredients: 15 pieces of rock sugar, an appropriate amount of vegetable oil, an appropriate amount of salt, an appropriate amount of chicken essence, 10 slices of ginger, 1 lobster marinade package, a handful of dried chili peppers, and 5 pounds of crayfish.

2. Method: It will be cleaner to keep the lobster for a few hours after you buy it. Change the water several times during the process. Then scrub it clean with a brush and remove the shrimp threads.

3. Start preparing the stewed soup. Put about 2 tablespoons of oil in the pot, and then add rock sugar. Fry until caramel color, as shown in the picture. Pour in water, add the marinade packet, ginger slices, salt, and dried chili peppers and cut them into two sections. Simmer over low heat for an hour and then add chicken essence. The salt needs to be salty to make it easier for the lobster to absorb the flavor.

< p>4. Clean the pot, wipe off the water and pour in more oil, about half of the pot. When the oil is hot, pour in the lobster. Add a small amount of salt and sauté in oil for about 5 minutes. Take it out and put it into the brine. Boil it for 15 minutes. When the time is up, take it out and put it in a basket to cool. Remember! ! If you cook them for too long or soak them in high-temperature broth for too long, the shrimp meat will become loose and not elastic.

5. Wait for the soup to cool to a temperature that is not scalding, then soak the braised shrimps in the braised soup and eat it. The braised shrimp made in this way is very delicious and has a chewy texture.