Firstly, cleaning crayfish with a lobster cleaning machine; Then follow these steps:

1, cut the head and leave the tail of the new prawn, remove the shrimp intestines and peel off the shrimp meat;

2. Marinate shrimps with a little salt and egg white for later use;

3. Wash the shrimp head and drain the water;

Put more oil in the pot. When the oil is 60% hot, saute ginger, garlic and onion, add the shrimp head and stir-fry the shrimp oil. When the shrimp head is crisp, add a proper amount of water and boil it on low heat to get the soup stock. Filtering out the broth for later use;

5, put water in the pot to boil, put the Flammulina velutipes in, cook it a little, remove it and put it in a bowl to make a base;

6. Put the freshly cooked broth into 1 tbsp Hainan yellow light Chili sauce, add a little salt and sugar, squeeze in half lemon juice, and slice the other half for seasoning;

7. After the soup is boiled, add the minced shrimps in batches. When the shrimp is cooked, turn off the fire and pour it into a bowl with Flammulina velutipes as the bottom;

8. Add lemon slices, coriander and a bowl of hot and sour shrimp with good color and flavor. You're done!