Ingredients: 1. One pound of crayfish; 2. Two liang of green pepper; 3. Two tablespoons of oily chili pepper (can be increased or decreased according to personal preference); 4. One spoonful of pepper powder; 5. One spoonful of curry powder; 6. Half a tael of chives; 7. One piece of old ginger; 8. Two garlic cloves; 9. Three tablespoons of cooking wine; 10. Three tablespoons of Maggi umami sauce; 11. Appropriate amount of salt and chicken essence. Method: 1. Put a tablespoon of salt in the prepared crayfish, rub it for two minutes, wash it repeatedly with water and drain it. 2. Add cooking wine and salt to the washed crayfish, mix well and season for 20 minutes; cut green pepper into rings; slice old ginger; cut garlic into fine pieces; cut chives into sections. 3. Heat oil in a pot until it is 50% hot, add green pepper rings, chive segments, garlic granules, Sichuan pepper powder, and curry powder, and stir-fry over low heat for one minute. 4. After decanting the crayfish marinade, turn the pot to high heat and stir-fry for one minute. Add the chili oil, Maggi sauce and salt and stir-fry for one minute. 5. Add half a cup of water or soup, cover and bring to a boil over high heat, then reduce to low heat and simmer until the soup is almost dry. Add chicken essence, stir well, then turn to high heat to drain the soup, remove from the pot and serve. table. Ingredients: shrimp, bamboo skewers, salt, sesame oil Method: 1. Wash the shrimps and skewer them. 2. Spread a packet of salt directly on the pot. The pot must be dry. 3. Dry the shrimp (wipe the surface with a clean kitchen towel, or air-dry) and apply a layer of sesame oil on it. 4. Place the shrimp skewers on top of the salt and cook over medium-low heat until cooked through. Ingredients: sea cucumber, scallions Seasoning: cooking wine, soy sauce, water starch, stock, salt, sugar, ginger slices. Method: 1. Wash the sea cucumber and cut into long strips; wash the green onion, leaving only the white color, cut into sections and set aside. 2. Put the pot on the fire, bring the water to a boil, add the sea cucumber, salt and cooking wine until cooked and serve. 3. Heat oil in a pot, add ginger slices, and sauté green onion segments until fragrant. When the green onion segments turn yellow, remove the ginger slices and discard. Remove the green onion segments and set aside. Leave the green onion oil in the pot. 4. Pour in the stock, add sea cucumber strips, add soy sauce, sugar, cooking wine, and salt. Bring to a boil over high heat, then reduce to low heat and simmer until the sea cucumbers are fragrant. Add water starch to thicken the sauce. Place on a plate and top with scallions.