"Keep making this delicious dish. Zhong Tianzheng thought to himself.

Dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion, minced coriander. Raise the lobster in clean water for at least one to two days to allow the shrimp to spit out all the mud from their bodies. Use a discarded toothbrush to scrub the lobster clean, especially where the head joins the body, and consider removing the lobster's head and making a cut on the back of the shrimp's tail to rip off the black line. Put oil in the pot, heat the oil and put the shrimp into the oil, do not put salt at this time, wait for the surface of the shrimp to be red and quickly pick up and set aside, start the pot; put an appropriate amount of vegetable oil in the pot, put the garlic and ginger into the oil pot and fry the fragrance over medium heat, put the shrimp, star anise, cinnamon into the pot and add an appropriate amount of water.

After the water boils for 3 minutes, pour in the prepared red pepper, refined salt, soy sauce, vinegar and other ingredients appropriately, let it sit for a while; turn to medium heat, put an appropriate amount of cooking wine, add water to half of the main ingredient, cover the pot, simmer for 10 minutes on medium heat, wait for the water to boil into a thick juice, add chopped green onion out of the pot and serve it in a bowl. If you like to eat spicy food, you can add hot sauce containing tempeh to make the taste more spicy and rich!

500g fresh crayfish, 3 chives, 1 piece of ginger, 6 cloves of garlic, 1 tbsp Sichuan pepper, 6 dried chilies, seasoning: 1 tsp sesame oil, 1 tbsp cooking wine, 1 tsp balsamic vinegar, 1 tsp refined salt, 1/2 tsp monosodium glutamate;

Wash the crayfish, cut the thick skin, and cut the green onion into white sections. Ginger and garlic wash and mince them; wash the green onion leaves and peppercorns, chop them into minced pieces, add a little boiling water, refined salt, monosodium glutamate, sesame oil, and balsamic vinegar to make the flavor sauce; pour an appropriate amount of boiling water into the pot, put in the green onions, ginger, garlic, chili, cooking wine, boil, put in the crayfish, and dip it in the sauce after cooking. The spicy flavor is strong and the taste is delicious. You can also fry and then simmer before collecting the juice, and the taste is also great.

Lobster baby (big-headed freshwater shrimp) 500 grams. 1000 grams of vegetable oil (actual consumption of 50 grams), 3 grams of refined salt, 4 grams of monosodium glutamate, 3 grams of chicken essence powder, 15 grams of cooking wine, 10 grams of chili sauce, 10 grams of bean paste, garlic paste, ginger, garlic, 15 grams of perilla, 10 grams of dried pepper powder, 5 grams of green onions, 500 grams of fresh soup. Slaughter the lobsters and wash them, marinate them in ginger, green onions, and cooking wine juice for half an hour. 2. Chop the bean paste finely, mince the ginger and garlic, chop the perilla, and chop the green onion. Put the pot on the fire, put in the vegetable oil, when it is 60% hot, put in the lobster baby and fry it slightly, pour it into a colander and drain the oil. Leave the bottom oil in the pot, add dry pepper powder, bean paste, garlic paste, chili sauce, minced ginger, minced garlic and stir until fragrant, pour in lobster babies, cook cooking wine, add fresh soup, salt, chicken essence powder, monosodium glutamate, perilla, burn over medium heat until the lobster tastes, collect the thick soup on high fire, and put it into the soup basin. Crayfish, soybean sprouts. Homemade spicy beef sauce, homemade chili red oil, homemade MSG, homemade five-spice powder, salt, spicy sauce, oil, perilla, broth, green shrimp water and a little salt to rest for 1 day, during which the water was changed several times. Pour in a large amount of two pot heads, white vinegar and salt, and use a brush to brush the shrimp body and belly clean. Remove the head and cheeks of the shrimp, open the intestines and open the back, and rinse with water. Sit on the pot and pick up the big oil, and the lobster is hot with oil. Sit in the pot and stir-fry the oil, star anise, cinnamon, bay leaves, cloves, white pepper, dried ginger and other spices. Stir-fry the lobster for 1 minute, add the spicy sauce, homemade spicy beef sauce, homemade MSG, homemade chili red oil, and stir-fry evenly. Add the broth, bring to a boil over high heat, add the perilla, salt, five-spice powder, turn to low heat, and simmer for 15 minutes. The bean sprouts are the base, the shrimp and stock are put into a dry pot or hot pot, sprinkled with green onions and served.

Green onions, ginger, garlic, dried chilies, Sichuan peppercorns. Light soy sauce, dark soy sauce, steamed fish soy sauce, cooking wine, salt, sugar, salt, aged vinegar, cooking oil. Put oil in the pot, garlic slices, ginger slices, green onions, dried pepper cut into sections, and Sichuan peppercorns into the pot together. Pour in the washed and beardless crayfish. After buying the crayfish, put it in a basin, rinse it with water twice and then put in 2 tablespoons of salt, and then pour in water to soak the crayfish for 2 hours for better cleaning. Remove the black line (shrimp intestines) of the crayfish: control the crayfish with one hand, pinch the tail wing in the middle of the crayfish's tail with the other hand, and gently pull it off. If you feel dangerous in this way, you can put the crayfish in a pot and freeze them in the refrigerator, so that the crayfish will be honest. Add light soy sauce, dark soy sauce, steamed fish soy sauce, vinegar, cooking wine, and add a small bowl of water. Add salt and sugar and stir well. Close the lid and press the button to start the automatic cooking program. When cooking is finished, serve on a plate.

Crayfish, garlic, chili pepper, perilla, star anise, bay leaves, hot oil in a hot pan, add all the ingredients and stir-fry until fragrant. Add the lobster and stir-fry until fragrant, add a small amount of water, light soy sauce and cooking wine, cover the pot and cook for 10 minutes, add the perilla, remove the lid and collect the juice. 500 grams of plain flour, about 100 ml of water, 150 grams of cooking oil, two spoons of lard (about 80 grams) Filling (sweet): 120 grams of cooked soybean flour (coarse grains), 100 grams of pork fat, 100 grams of sugar, 50 grams of cooking oil, 50 ml of water Filling (salty): 120 grams of cooked soybean flour (coarse grains), 100 grams of pork fat, 5 grams of salt, about 80 grams of sprouts, 50 grams of cooking oil, 50 ml of water Filling 1. Wash the fatty meat and cut it into cubes, as small as possible. Take two parts of soybean flour, one part of the fat meat, sugar, water, and oil, and the other part add the fat meat, salt, sprouts, water, and oil. (The soybean flour is relatively dry, it's too greasy to add oil, add some water) stir well and set aside. Because the dough needs to be awakened, the dough is kneaded first, and the picture above is for the convenience of the puzzle, but the dough is actually kneaded first. Kneading dough 1. Mix all the ingredients of the wrappers. (Add water and oil together)2. Stir it into a flocculent shape with chopsticks, then transfer it to the table and knead it well. (This process takes about 30 minutes) knead the dough, cover with plastic wrap and set aside to relax. Divide the floppy dough into two portions, each further divided into six smaller portions. After each small portion of dough is rounded, take one piece and flatten it, and cover the rest with plastic wrap. Put the filling away, try to put a little more, and wrap it in the same way as a bun. Sprinkle some sesame seeds on the table, close the bun face up, press it on the sesame seeds, and try to make it thinner. Heat a frying pan, put a little cooking oil, put the bun in, press the weight, fry on one side, turn over and continue to press until golden brown on both sides. When mixing noodles, the liquid is mainly oil, if there is no lard, there is no need to bother to boil, rabbit because it happens to be at home, add two spoons of lard to make the finished product crispy and loose effect better. Dough with oil is more difficult to knead, but it shouldn't be difficult for you to knead bread by hand. It is necessary to pay attention to kneading as much as possible in one direction to prevent the dough from being too heavy, which will be difficult to knead when doing this, and it will not be large, and finally it will not be thin. Therefore, the dough should be relaxed after kneading, and you will find that it was not very uniform before, but it will be very uniform after relaxation. However, it can be overlapped in one direction, and the finished skin is easy to be layered.

The diced fat meat is the layer close to the pork skin, don't use plate oil, there is residue at the end of eating, and the taste is not good. Cut the diced meat into smaller pieces. Soybean flour is broken after soybeans are fried, the particles should be larger, do not use commercially available soybean noodles, the kind is too fine, not fragrant, and may be mixed with other noodles, not pure. The rabbit originally wanted to fry the soybeans by himself, but there was no sand and stones, and he was afraid of frying the soybeans directly. If you can't find the freshly ground, it is recommended to fry the soybeans at the bottom of the pot with tin foil, and then beat it yourself with a food processor. The salty stuffing was supposed to be winter vegetables, but I didn't buy it, and the little brother actually knew what winter vegetables were, so moved, but the sprouts were very easy to use, and they seemed to be the same as what they ate when they were children, just don't put more, just use them to adjust the seasoning. Try to press both sides of the pan tightly, and the oil of the diced fat meat will be pressed out in the end, which is not greasy to eat, more fragrant, and conducive to preservation. When pressing the sesame seeds, the mouth is facing up, because the amount of oil is large, the mouth is not easy to close, but it will be fine when fried, try not to let the bean flour leak out.