Beer lobster 1, keep crayfish in water for at least an hour (I kept them all night, but I was worried about whether they would die the next day, and all of them were still very energetic), then use scissors to remove the whiskers, shrimp tongs and shrimp feet, drag off the shrimp intestines, and remove the stomach and cheeks of the shrimp (overhead, be careful not to throw away the shrimp brain, that's a good thing).

2. Put the wok on the fire, use medium and small fire, and pour in the oil. When the oil is six minutes hot, pour pepper and dried chili until it changes color, then stir-fry garlic cloves, add appropriate amount of cooking wine, stir-fry for a few times, pour beer (the amount of beer is less than 2/3 of that of crayfish), cover it and cook for about 15 minutes, add ginger slices and scallions, turn to high heat and cover it, then turn to low heat after boiling. When the soup is almost collected, season it with salt and chicken essence.