During the summer, crayfish are very popular. Let’s discuss how to prepare them in delicious ways

1. Wash the crayfish and drain them, then fry them in hot oil (at 60% heat) for a short time before setting aside； 2. Leave a little oil in the pot, then stir-fry aromatic spices such as green onions, ginger, and chili (you can also add Sichuan peppercorns if you prefer a spicy taste). Add an appropriate amount of soy sauce, salt, and sugar, as well as beer and enough water. Then add the lobsters and either simmer or cook them in the broth ； 3. When the moisture is almost gone, add monosodium glutamate, an appropriate amount of sesame oil, and sliced green onions, then stir well before serving on a plate. I think this combination of braising and stewing methods, along with beer, helps to keep the crayfish’s meat tender – it’s the most delicious way to prepare them! Of course, it would be great if you could handle spicy food.

Don’t be afraid of the hassle when eating shrimp: first, remove the shrimp vein, and then follow the steps outlined on page 2 to finish preparing them

You must eat crayfish that are still alive~~ Yeah. . . After buying them, place them in a basin of clean water for a couple of days; you can add some salt as well. Change the water from time to time to help them expel what’s in their stomachs. Then, if you dare, you can pick each one up and wash it. As for the cooking method, it’s simple: heat oil in a pot over low heat, add ginger slices, scallions, and garlic to make them fragrant, then add two pieces of star anise. If you like, you can also add Sichuan pepper and chili slices (PS: Add the dried chili slices at the end, after the ginger, scallions, and garlic have lowered the oil temperature, so that the chilies won’t turn black). Once the aroma appears, add the Thirteen-Flavor Seasoning. Then, put the cleaned crayfish into the pot and stir them around for a few moments. After that, pour in beer—preferably enough to cover the crayfish in the pot (if one bottle of beer isn’t enough, you can add some water; it should also work to use rice wine instead). Finally, add salt, chicken flavoring, sugar, and soy sauce to season it. After that, bring it to a boil over high heat, then reduce the heat to medium and continue cooking for about 20 minutes, until the sauce has reduced to just a little bit. If you like, you can add some rice cakes and cook them together; the flavor of those rice cakes when eaten is really great~~ Finally, before serving, you can add some monosodium glutamate or similar seasonings according to your taste, stir well, transfer the mixture to a plate, and sprinkle some chopped cilantro or green onions on top, and that’s it~ (PS: Personally, I suggest making the soup a bit more flavorful, as crayfish need to have their shells removed, and the meat inside isn’t easy to absorb flavors~~) Hmm. . . This is my personal experience with cooking snails; it seems that crayfish can be handled in the same way~~~

Break the middle scale at the end of the tail; use the thumbnail to press against the base of the back side of that scale, then pull gently to break it, and the shrimp tendon will come out as well

Isn’t that’s how the shrimp vein is removed~~:lol

To be honest, I’ve never dealt with shrimp strings before~