Hailing Spring, lobster season: the delicious white flesh is wrapped in an alluring broth, and the aroma lingers in the air to tantalize the taste buds. Before eating, suck the soup first, then carefully peel the whole shrimp meat, dip the soup into the mouth, a series of skilled movements to complete, the feeling of accomplishment in the heart is absolutely burst.

       1. Fresh crayfish in light salt water for 30 minutes, and then brush clean. Hold the lobster by the head, hold the middle part of the tail, pull out the shrimp line and remove, brush clean, brush clean crayfish and dry.

       2. Use kitchen scissors to cut off the small feet of the shrimp, and a leaf in the middle of the tail. Rotate it 90 ° C to pull out the intestine.

3. Peel the garlic and puree it in a cooking machine, not too fine.

4. Put the pot on high heat and boil water. After the water boils, blanch the crayfish, cover the lid and blanch for 2 minutes.

5. Heat oil in a separate wok, add garlic and stir-fry until fragrant, bring to high heat, add oyster sauce and stir-fry well.

6. Add the blanched crayfish and stir-fry. Add ginger, light soy sauce, vinegar and sugar and stir-fry well.

7. Add star anise and bay leaf, turn the heat to medium, cover and simmer for 10 minutes. Once cooked, add salt to the crayfish, stir them evenly, and reduce the sauce over high heat.