Tools/materials: crayfish, 1 bottle of beer, 3-4 garlic, light soy sauce, 2 shallots, thirteen spices, salt, oil, half a 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 them in clear water for 1 hour, then clean them up and cut off the shrimp heads.

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

3. Add 2 tablespoons of oil to the wok, heat until it smokes, add crayfish and stir fry, stir fry crayfish with steam, stir fry until the crayfish turns red, and take it out for later use.

4, re-pot, add a spoonful of oil to heat, add half of minced garlic, stir-fry over low heat to give a fragrance. Stir-fry minced garlic, add crayfish, add 1 tbsp salt, 1 tbsp soy sauce and 1 tbsp thirteen spices, and stir-fry evenly over high fire.

5. Stir the seasoning evenly, pour in 1 bottle of beer, cover it, and simmer for 20 minutes on low heat to stew crayfish.

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