Spicy crayfish

1. Put the crayfish into water and soak in some salt for about half an hour. Prepare a clean toothbrush, wash the lobsters one by one, and be sure to clean the stomach area thoroughly.

2. Use scissors to cut off the head (with the black part) of the cleaned lobster and pull out the middle gut of the tail.

3. Prepare salt, cooking wine, rock sugar or granulated sugar (to enhance freshness), hot pot ingredients (can be added for flavors), scallions, ginger, garlic, star anise, Sichuan peppercorns, fragrant leaves, chili peppers, etc.

4. Heat the oil into the pot, add the ingredients over low heat, press slowly until the aroma is released, then add the hot pot ingredients and continue for about two minutes until the spiciness is released.

5. Remember to drain the water after handling the red shrimp.

6. Stir fry the lobster until it changes color. Add cooking wine and water to cover most of the shrimp's water. Add salt and sugar.

7. Because lobsters contain parasites, boil them for at least 20 minutes and no more than half an hour after the water boils, otherwise the meat will not be fresh and tender. Time is up, take the juice out of the pot.