1 fresh crayfish in water to spit at least half a day, running water rinse, and use a toothbrush to carefully brush clean the shrimp body, especially the abdomen mud more places. Pinch the head of the crayfish from behind, catch it tightly, and cut off the sharp hooks at the front end of the two large clips, one to prevent it from pinching people, and the other for good flavor. There are three pieces of tail shell at the end of the shrimp, pinch the middle piece, twist and pull, the intestines come out.

2 from the top of the shrimp head along the shrimp under the eyes of the shrimp cut open the shell, along with a pull outward, you can shrimp head of a black mass of sand sacs together with out, pay attention to retain the shrimp yolk. Finally from the pull off the tail straight line cut to the head, one is for good flavor, two is good to eat when peeling the shell.

Stewed crayfish

3 frying pan hot, put ginger, garlic, spices together to fry, add cooking oil (because it is stewed so a little more), simmer for two minutes spices (star anise, cinnamon, cumin, cardamom, fruits of the grass, leaves, male cloves, coriander, coriander seeds, mountain nai, Chenpi, sand nuts, pepper, dry chili).

4 oil is hot, pour in the processed lobster, stir fry until the shrimp shells begin to turn red. Add a can of beer and water basically did not cover the shrimp, pour soy sauce to adjust the salinity. Cover the pot with a lid and turn the heat to simmer the shrimp until the soup dries up to about one-fifth of the original. Add black pepper to taste, sprinkle with green onions to start.