Feng Haidong stood in front of the stove, first heating the pot, then pouring in some oil.

Once the oil is hot, first sauté the ginger and garlic slices until fragrant, then add some dried chili pepper pieces.

Once the aroma is released, add some of the crayfish to the pan and stir-fry.

The stir-frying process was also very strenuous for Feng Haidong, and he had to press down on the shrimp heads slightly to squeeze out some of the shrimp brains from the cut shrimp heads.

Soon, the aroma of shrimp brain oil began to rise from the pot.

Standing to the side watching, Liu Fenzhen couldn't help but exclaim, "It smells so good!"

Feng Haidong said with a smile, "How about it, big sister? I told you the crayfish smelled delicious, didn't I?"

Liu Fenzhen nodded: "It smells really good. I never knew that this kind of shrimp could be so delicious when stir-fried."

Feng Haidong said, "Actually, all kinds of shrimp can be stir-fried using my method. The key is to cut off part of the shrimp head, and then during the stir-frying process, gently pat and press it to force out some of the shrimp brain. This way, the shrimp brain mixes with the oil to form a kind of shrimp oil, which will give off a fresh aroma."

After stir-frying for a while, until almost all the shrimp had changed color, Feng Haidong poured white wine into the pot.

The aroma released by the baijiu as it entered the pot made the crayfish in the pot even more fragrant.

After stir-frying for a while, Feng Haidong finally poured the prepared soup into the pot, covering the crayfish completely.

Feng Haidong earnestly told his older cousin, "This soup is a bone broth that has been simmered in advance. Pour it into the pot and simmer it first. After simmering for a while and reducing some of the broth, you can add some of the prepared garlic and garlic cloves. After simmering it again, sprinkle a layer of raw minced garlic on top and drizzle with hot oil before serving."

When the pot started to simmer, Feng Haidong asked Song Rui and his older cousin to watch over it.

He then started another pot on the stove next to him.

The steps are the same as before: first, sauté ginger and garlic slices until fragrant, then add crayfish to the pot and stir-fry.

This time, after stir-frying the crayfish, Feng Haidong didn't add bone broth. Instead, he added beer directly, submerging the crayfish in the beer, then seasoned the pot, and finally stewed the crayfish in beer.

Seeing this, Liu Fenzhen, who was standing next to him, was a little surprised: "Haidong, you're going to use beer to burn it?"

Feng Haidong said with a smile, "Yes, this pot is beer-braised spicy crayfish, and the previous pot was golden broth garlic crayfish."

Liu Fenzhen was astonished: "I didn't know there were so many ways to cook crayfish!"

Feng Haidong said with a smile, "I researched all of this at home. Actually, not many people eat crayfish here. In Wanling's hometown, they eat crayfish more often. So, the first time I ate crayfish was at Wanling's house, it was cooked by my father-in-law in their local style."

I later made some improvements based on my father-in-law's recipe, which is why I have the beer-spicy flavor and the golden broth garlic flavor.

Feng Haidong was too embarrassed to say that later generations had used spicy strips to cook crayfish, thus creating the spicy strip flavor.

However, Feng Haidong didn't really like that flavor; he preferred the spicy beer and garlic broth flavors.

However, he still made some improvements based on what others had done.

It's mainly served with crayfish in a golden broth with minced garlic.

If it were a restaurant in later generations, they would definitely use beer to stir-fry crayfish with garlic sauce in the same way.

However, after research, Feng Haidong felt that using beer in the golden broth with minced garlic would not taste good, so he borrowed his father-in-law's method and used baijiu (Chinese liquor) to flavor the crayfish, giving it a unique taste, before adding the golden broth with minced garlic to stew. This way, the crayfish would taste even better.

Of course, the key to all of this is that the crayfish must be fresh and plump.

Another key point is that you must follow the method that Feng Haidong learned from his father-in-law: cut off the head of the crayfish and remove the shrimp vein from the tail so that the crayfish can absorb the flavor better.

After simmering for a while, the aroma of the crayfish gradually emerged from both pots.

Liu Fenzhen exclaimed again, "It smells so good! Haidong, your cooking skills are amazing!"

Song Rui said with a smile, "Big sister, when Brother Feng was at home, he really won over many people in our area with his crayfish. Many families tried to make it, but none of them could taste as good as Brother Feng's."

Liu Fenzhen said, "It seems that Haidong, you really do have something you're good at."

Feng Haidong said with a smile, "Sister, please don't say that. My cooking skills are just something I developed through my own culinary research. As for cooking skills, they can't compare to yours and brother-in-law's."

Liu Fenzhen said, "Your brother-in-law and I both trained in the company cafeteria."

Feng Haidong said, "So, I think the key to our store is your and your brother-in-law's cooking skills. When our store really becomes big, I will definitely open a restaurant for you and your brother-in-law so that you can cook for them."

Liu Fenzhen laughed and said, "Hahaha, Haidong, don't get into that. Your brother-in-law and I are only good at making street food and boxed lunches. We're definitely not good enough for running restaurants and hotels."

Feng Haidong said with a smile, "It's okay. We'll set up a high-end restaurant, hire a top chef as the head chef, and you and your husband can be the bosses."

Liu Fenzhen also smiled and said, "Alright, Haidong, we'll just work with you to make the current store a success."

Seeing that the crayfish were almost ready, Feng Haidong said to his older cousin, "Big sister, why don't you cook a few dishes? We can all have lunch together at the restaurant?"

Liu Fenzhen said, "Okay, I'll cook you two dishes. At noon, you can have a good drink with your two brothers-in-law."

Feng Haidong naturally agreed, saying he would definitely take good care of his two brothers-in-law.

By the time Liu Fenzhen had cooked two stir-fries, the restaurant staff had already delivered the boxed lunches from the construction site.

Feng Haidong finished cooking two large pots of crayfish, served them on a baking tray used for grilled fish, and then put them on the table together with his cousin's stir-fry.

After all the dishes were served, Feng Haidong invited everyone to sit down and eat together.

The waiters, Ma Bangcheng (the eldest cousin's husband), and Fang Hongwei (who delivered the crayfish) all felt their mouths water when they saw the two large plates of crayfish on the table and smelled the rich aroma.

Feng Haidong did not forget his promise to the landlord next door, so he also selected a few and sent them over.

When he returned and saw that no one had touched the food, Feng Haidong said with a smile, "Everyone, eat some and have a taste."

As he spoke, Feng Haidong reached out and picked up a shrimp. He then carefully sucked the broth from the shrimp shell before slowly peeling it open to reveal the plump and tender shrimp tail.

"Look, this shrimp tail is the most delicious. Everyone should try it."

With Feng Haidong's demonstration, everyone got carried away and reached out to grab the crayfish and start eating them.