This crawfish practice is the most common, but also the flavor we eat the most.

1, prepare large onions, ginger, garlic, chili, clean crayfish

2, put oil in the pot, put onions, ginger and garlic stir fry, plus dry chili peppers stir fry chili flavor over low heat

3, into the crayfish, stir-fry over high heat, put the raw pumping, soya sauce, cooking wine, and continue to stir-fry evenly

4, add the water did not exceed the crayfish, the water boiled to change to a small fire, and then collected soup out of the pot

Garlic fried shrimp balls

This practice is the biggest difference is that the head of the crayfish removed, leaving only half of the body, is what we call shrimp balls.

1, ready onion, ginger, garlic, chili, clean crayfish

2, the pot of oil, add minced garlic and ginger burst incense, and then add red chili to stir fry

3, put the shrimp balls, stir fry over high heat until browned and then add an appropriate amount of cooking wine and soy sauce

4, stir fry and add an appropriate amount of water, simmering for five minutes and then add salt to taste, high heat juice!

Thirteen spices burned crayfish

1, prepare onions, ginger, garlic, chili, clean crayfish

2, pot of hot oil into the dried chili peppers and peppercorns, stir fry flavor, and then into the minced garlic and ginger minced stir fry

3, into the crayfish, stir fry over high heat until browned

4, add water not into the lobster, and then add salt and sugar, coarse chili powder and Thirteen spices, high heat to boil

5, turn on low heat and simmer for twenty minutes, turn off the fire and simmer for about an hour, you can eat

Simmered crayfish

1, hot pan with oil, put peppercorns, ginger, dried red peppercorns, star anise in turn, stir-fry to the aroma

2, into the washed crayfish, add the appropriate amount of salt, cooking wine, balsamic vinegar, sugar, soy sauce and stir-fry three minutes

3, add water to the pot, simmer over high heat for fifteen to twenty minutes, turn to low heat, continue to stir in the middle,

4, until the soup out of the pot to eat

Sauce burst crayfish

1, put a little oil in the pot, burst ginger and garlic, and then into the bean paste

2, add the crayfish stir-fry, add wine

3, add water, and then add the water, and then add the water. Cover the pot and simmer for twenty minutes

4, collect the soup out of the pot can be eaten

Spicy original flavor crayfish

1, put a little oil in the pot, burst ginger and garlic

2, pour into the crayfish stir-fry, add wine and vinegar

3, put a large number of garlic cloves, cook until soft and sticky basically no sour taste

4, add water, water submerged in the crayfish, cover the pot and simmer for twenty minutes

5, collect the juice out of the pot