1, spicy crayfish: sliced ginger and garlic, and prepared peppers, prickly ash, fennel, dried tangerine peel, fragrant leaves, angelica dahurica, star anise, cinnamon, licorice and fragrant sand. Oil a hot pan. When the oil is hot, stir-fry the ginger and garlic slices, and then add other prepared seasonings to stir-fry until fragrant. Pour in the cleaned crayfish and stir-fry until the tail is completely rolled up. Add cooking wine and vinegar and stir well. Pour in a spoonful of bean paste and stir fry a spoonful of sweet bean paste. Add beer, turn to medium heat after the fire is boiled, add white sugar to refresh, cover and stew. When the water is almost dry, open the lid and collect the juice.

2, braised crayfish: prepare onions, ginger, garlic and peppers, cut them for use, and the crayfish will go to the head. Blanch the crayfish after treatment. Stir-fry onion, ginger and garlic in a hot pot to dry the water. Add a proper amount of salt to the blanched crayfish and stir well. Beer, soy sauce and water are stewed. Stew and simmer until the oyster sauce and kelp powder are added.

3. Fish-flavored crayfish. 500g of crayfish, 50g of pickled peppers, Jiang Mo, minced garlic 10g, 30g of chopped green onion, 75g of salt, pepper, cooking wine, sugar, vinegar 15g, chicken essence, monosodium glutamate, fresh soup, water starch, refined copy oil150g (vegetable oil can also be used. Shelling, eviscerating, cleaning crayfish, soaking peppers and chopping, and adding white sugar, vinegar, monosodium glutamate, fresh soup and water starch to the juice in a bowl. Set the wok on fire, boil it with water, put the shrimp in the wok, blanch it with cooking wine and take it out. Heat the oil in a wok, add ginger, garlic and pickled peppers, stir-fry until fragrant, then add crayfish, stir-fry, cook cooking wine, salt, chicken essence and pepper, add a little fresh soup and cook until the crayfish is ripe and delicious and the soup is half-dry, then cook the juice, and when the soup is thick, take it out of the pan and put it on a plate, sprinkle with chopped green onion and serve.