Shrimp

1

(b) Half-pot oil, heat up to 6-7% heat, crayfish over-oil, and boiler to be used after 5 seconds

2

(a) The cooking oil in the pot, and the garlic fragrance at low temperatures

3

Join the shrimp king's garlic sauce bag, and it's evenly fried

4

Lobsters that have been put in oil, put in beer, and fires turn into fire, burning for about 6-8 minutes

5

Appropriately calibrate the fire, depending on the amount of soup, so that a suitable amount of wet starch is released。

1. Material handling: Shrimps are washed in water and brushed with toothbrushes. Then grab the crawfish, cut off two big clips of front-end hooks, one to prevent it from trapping people, and the other to make it taste better; go intestines, with three tails on their tails, grab one in the middle, rip one in the middle, and get the intestines out; and then from around a half of the shell on their head. In order to keep the shrimp yellow as effective as possible, cut it as little as possible) and be careful not to cut it directly, but to pull it out of its head when it is ready to break it, which is the black mass, keeping the shrimp yellow; 2, how to determine the temperature of the oil at 60-70% heat, see the colours, and when it's smoked; 3, just put beer, without water; and 4, with garlic shrimp sauce, there's no other sauce。