Tools/materials: crayfish, beer 1 bottle, 3-4 heads of garlic, light soy sauce, 2 shallots, thirteen spices, salt, oil, half bowl of white wine, basin, water and wok.

1, pour crayfish into a basin, add 2 spoonfuls of salt and half a bowl of white wine, soak in clean water 1 hour, then clean it up and cut off the shrimp head.

2. After the crayfish is treated, put it into the basin, add 2 spoonfuls of salt and the remaining white wine again, marinate for 20 minutes, then rinse it with clear water for several times, and then take it out and control the water to dry for later use.

3. Put 2 tablespoons of oil into the wok, heat it until it smokes, add the crayfish to stir fry, stir fry the crayfish with water vapor, stir fry until the crayfish turns red, and then take it out for later use.

4, re-start the pot, add a spoonful of oil to heat, add half of minced garlic, and stir-fry the fragrance on low heat. Stir-fry minced garlic until fragrant, add crayfish, add 1 spoon salt, soy sauce 1 tablespoon, thirteen spices 1 spoon, and stir-fry evenly over high fire.

5. Stir-fry the seasoning evenly, pour in 1 bottle of beer, cover it, bring to a boil and simmer for 20 minutes, then simmer the crayfish to taste.

6. Stuff the crayfish for 20 minutes, pour in the remaining minced garlic, if you like chicken essence, put in a spoonful, stir-fry evenly over high fire, and sprinkle with chopped chives to serve.