1. Buy crayfish and put them in honey water for 30-60 minutes (honey water is just three or five drops of honey in a basin of clear water), so that the crayfish can clean their stomachs first. 2. Wash the dirt on the abdomen of crayfish with an abandoned toothbrush, and cut off the lobster feet on the abdomen. 3. If you want to keep the head of crayfish, you can cut off the tip of the head slightly. If you want to save trouble, just cut off the big head with one knife. 4. Pick out the crawfish head sandbags with scissors heads. 5. Gently pinch the middle piece of the three pieces of the tail of the crayfish and pull out the intestines of the crayfish. Buy Xuyi Thirteen Fragrant Seasoning (which should be available in the supermarket). If you can't buy it yourself, it will be troublesome. Thirteen fragrances: cinnamon, nutmeg, aniseed, dried tangerine peel, pepper, clove, galangal, Amomum villosum, banksia rose, fennel, angelica dahurica, rhizoma kaempferiae and nutmeg. 1. Burn 70% hot oil, fry the washed crayfish and pick them up. 2. Take another pot, add a proper amount of rapeseed oil to heat it, and add garlic cloves, ginger, onions and other appropriate amount of stir-fry. 3. Add Sichuan pepper, Chili powder and pepper and stir-fry until you see red oil (if the taste is light, add less Chili powder and pepper). 4. Boil a proper amount of broth, add sugar, monosodium glutamate, salt, vinegar, and lobster seasoning to boil (about 50 grams of seasoning for 2 kilograms of crayfish). 5. Add the fried crayfish, cook for about 15 minutes, add green pepper, beer and sesame oil, and then cook it slightly.