The first step is to clean the crayfish. Use a clean toothbrush to clean each crayfish. If you still feel it is not clean, you can just remove the head of the crayfish, because it is said that the head will have Heavy metals are not very healthy to eat. Clean the crayfish and set aside.

Process the auxiliary ingredients, then put cold water into the pot, put the crayfish in boiling water for a while, add ginger slices and green onions to remove the fishy smell when cooking.

Take out the crayfish and drain the water. Put an appropriate amount of cooking oil in the wok. When the oil is hot, add onion, ginger, pepper and saute until fragrant. Then add Pixian bean paste and stir-fry. Quickly add in and drain. Stir-fry the moist crayfish a few times, add two bottles of beer, add an appropriate amount of sugar and salt, cover the pot and start simmering over low heat.

After stewing for fifteen minutes, open the lid of the pot. If there is very little beer, continue to add beer. At this time, you can also taste the saltiness of the soup, adjust the taste appropriately, and then cover the pot. Simmer for ten minutes.

After ten minutes, open the lid, add garlic, stir-fry a few times, and turn off the heat.

Finally, you can take it out of the pot and put it on the plate. If you feel that the taste is too bland, you can continue to simmer it. Usually I make it at noon and eat it hot at night, which makes it more delicious.