Ingredients: fresh crayfish, garlic, green onions, celery, green pepper, Sichuan peppercorns, 8 aniseed, bay leaves, perilla, beer, crayfish ingredients, light soy sauce, salad oil, cooking wine, salt.

Steps:

Step 1. Wash the fresh crayfish until the water is no longer turbid, then soak in cooking wine and water for a while.

Step 2, prepare minced garlic. I used a full bowl and soaked it in water. If the minced garlic is not soaked in water, it will be easy to paste and have a bitter taste.

Step 3. Blanch the crayfish.

Step 4. Drain the crayfish and set aside.

Step 5. Cut green onions into sections.

Step 6: Cut the celery and green pepper diagonally.

Step 7. Heat the oil in the pan. Add star anise. Sichuan peppercorn. Sauté bay leaves and perilla until fragrant. Then add green onions and sauté until fragrant.

Step 8. Use more than half of the soaked garlic. Slowly sauté over low heat until fragrant.

Step 9. Add crayfish ingredients. After frying until fragrant, add crayfish and stir-fry evenly.

Step 10. Add a can of beer, the remaining minced garlic, green pepper and celery and stir-fry evenly. After boiling, turn the heat to medium and simmer for 20 minutes.

Step 11, reduce the juice over high heat. Pour some light soy sauce along the edge of the pot

Step 12. Cover the pot and simmer for ten minutes to add more flavor.