Pour rapeseed oil into the wok, add shallots, ginger, pepper, star anise, bean paste, chopped pepper and pickled pepper when the oil is hot, and stir-fry until fragrant. Pour in crayfish, add oyster sauce and soy sauce to taste, and pour in enough beer. Boil and simmer for 5 minutes, then collect the thick soup and sprinkle with garlic and white pepper. Turn off the heat and stir fry. Sprinkle with coriander and serve.

Lobster is one of the seafood that everyone likes to eat. I used to eat it only on holidays. Now with people's living standards getting better and better, lobsters can also be eaten on weekdays. The method of lobster is as follows: pour rapeseed oil into the wok, add onion, ginger, pepper, star anise, bean paste, chopped pepper and pickled pepper after the oil is hot, and stir-fry until fragrant. Pour in crayfish, add oyster sauce and soy sauce to taste, and pour in enough beer. Boil and simmer for 5 minutes, then collect the thick soup and sprinkle with garlic and white pepper. Turn off the heat and stir fry. Sprinkle with coriander and serve.

Before we do it, let's take a look at how to clean crayfish. Cleaning crayfish is not difficult, just a few simple steps.

One soak: Pour the fresh water that has just passed the crayfish into a container, then add some salt and white vinegar, stir well and soak for 30 minutes.

The second brush: change a pot of clean water, and find a small brush (toothbrush is enough) to brush its abdomen, claws and tail several times, because these three parts are the dirtiest places of crayfish.

Three squeezing: open the head and cut a small hole at the intersection of its head and body with scissors. You can see that there are a lot of black and yellow things in it, which are squeezed out directly by hand.

Four twists: twist the shrimp line out, hold the middle part of its tail, then twist it by hand and pull it out.