1, 2 Amomum villosum, fragrant fruit 1, crayfish 3.5kg, 2 tablespoons of soy sauce, 2 slices of ginger, 6g of salt, sugar 10g, soy sauce 1 2 tablespoons, pepper 1 handful, onion/kloc-0. 3 cloves of clove, 1 galangal, a little angelica, 2 tablespoons of bean paste, 250ml to 400ml of rapeseed oil, 4 tablespoons of cooking wine, oyster sauce 1 spoon.

2. First pour the bought crayfish into a big pot, rinse it with water for two or three times, then pour baking soda (edible alkali), stir it quickly in one direction, let it stand for 10 minute, then rinse it repeatedly, and finally start to cut the crayfish and remove the shrimp line.

3, yards, wok pour oil, put sugar in the oil, slowly melt, pour shrimp, stir fry, pay attention to stir fry shrimp, ensure that each shrimp has enough time to stir fry, stir fry almost, no water, all turn red, less oil, out of the pot. Leave the oil in the pan and fry it later.

4, stir-fry, first add bean paste, pepper stir-fry, then add all seasonings except onion and garlic stir-fry, stir-fry evenly, give off fragrance, and add lobster.

5, shrimp into the pot, add cooking wine, soy sauce, soy sauce, stir-fry oyster sauce evenly, then add ginger, onion, garlic. Stir-fry for a while, then add boiling water and cook for 20 minutes.