Crayfish weighs about 4 kg, including ginger, onion, cinnamon, star anise, fragrant leaves, fennel, pepper, Chili sauce, dried Chili, thirteen spices, 2 bottles of beer and salt.

working methods

1. Wash the crayfish repeatedly, brush the body of the crayfish with a toothbrush, cut off the whiskers, remove the intestines from the middle section of the shrimp tail, clean it and drain the water.

2. Put the oil in the pot, stir-fry the peppers and take out the peppers.

3. Add onion, ginger, dried Chili, star anise, cinnamon, fennel, fragrant leaves and Chili sauce and stir-fry until fragrant.

4. Add crayfish and stir fry until the shrimp shell turns red and the shrimp body curls.

5. Pour in beer and bring to a boil. Add a proper amount of thirteen spices and salt, and turn to medium heat for about 15 minutes until the soup thickens.