Use a brush to clean the whole body of the crayfish carefully, and use scissors to cut off the triangle area of ??the head. Don't cut too big, otherwise the yellow shrimp will be easily cut off together. Don't remove the black stuff inside the head. Use your hands to cut off the small lobster.

Twist the middle tail of the lobster and pull it with your hands to take out the shrimp thread.

Use this method to clean all the crayfish.

Rinse the purchased crayfish with clean water, put on rubber gloves to prevent injury, use scissors to cut off one third of the crayfish head, take out the black sandbag, twist the small flap in the middle of the tail with your hands, and then pull it out

Remove the shrimp threads, and finally scrub the crayfish twice with a brush!

Dried chili peppers, add oil in the pot, add ginger, garlic, green onions, Sichuan peppercorns, dried chili pepper sections, stir-fry until fragrant and spices, add bean paste and hot pot ingredients over low heat, add a little light soy sauce, consume oil, stir-fry until fragrant, add crayfish, add beer

Cook with five-spice powder, a little sugar, and reduce the juice over low heat for ten minutes. Add green onion sections, pour in red oil, and a little salt and chicken essence!

Put the pot on the plate!

At present, the main bases of crayfish in China are Wuhu and Chaohu in Anhui Province. The crayfish from the south of the Huaihe River in Jiangsu are relatively high-quality, especially Xuyi and Jinhu in Huai'an. They can be made into steamed, spicy, thirteen-flavor, etc.

Today I will share these mainstream flavors of lobster.

It seems that there has never been an ingredient that has become such a way of life, changing the dietary preferences of a generation.

In Jiangsu, Zhejiang, Shanghai, Guangdong, Guangxi, Beijing, Tianjin, Hunan, Yunnan, Guizhou, Sichuan and other regions, every summer and autumn, crayfish sets off a consumption trend and becomes the "food of restaurants, hotels, and even roadside stalls in the streets and alleys of the city."

Seasonal delicacies.”

Clean the shrimp tails and fry them for one minute.

2 packs of shrimp tails, at least 3 heads of garlic, heat the oil, add onions, ginger and garlic, stir-fry until fragrant, add shrimp tails, add a spoonful of sugar, oyster sauce, a little soy sauce, a spoonful of salt, add an appropriate amount of beer, add the hot pot base or 13 spices, add half of the soup.

Add garlic and simmer for 30 seconds, stir-fry and then serve.

There are many ways to cook crayfish, including grilling, boiling, roasting, frying, stewing, etc. It can also be served as a cold dish or snack.

There are also endless ways to prepare crayfish, so what kind of method is more popular without losing its authentic taste?

Let the editor recommend a popular lobster dish to everyone.