1, prepare about two pounds of crayfish, put in a basin, clean.

2, pinch the middle part of the tail of the crayfish with your hand, twist 45 degrees, pull out the shrimp line, remove the shrimp feet, cut off the head, pick out the black sacs, put into the basin for spare.

3, prepare a handful of garlic, first cut into small pieces, and then chopped into garlic paste, into the basin, and then divided into two spare, millet pepper a few cut into chili pepper rings, and garlic paste together, ginger a small piece of ginger slices, into the basin.

4, frying pan is hot, add a spoonful of cooking oil, pour the garlic and millet pepper, with a spoon continuous stirring.

5. Stir fry the garlic flavor, add 1 gram of salt, 1 gram of chicken powder, 1 gram of sugar, 1 gram of pepper, stir to dissolve the seasoning, pour into a small pot for spare.

6, another pot to add cooking oil, in advance of the crayfish into a leaky spoon, control the water.

7, and so the oil temperature to fifty percent hot, pour into the crayfish, stirring continuously with a spoon, so that the crayfish heat evenly.

8, slip the oil for about 30 seconds, you can pour out the oil control.

9, another pan add half a tablespoon of cooking oil, pour ginger slices burst incense, pour crawfish and fried garlic.

10, and then add a can of beer, add beer has the role of deodorization and increase the aroma, after boiling, add 10 grams of soy sauce seasoning, oyster sauce 3 grams of freshness, 10 grams of taste of fresh soy sauce, change to medium-low heat to cook for about 3 minutes.

11, 3 minutes later, pour in part of the raw garlic, continue to cook for about a minute.

12, hook into a little water starch, so that the soup is thick and viscous, and then drizzle a little sesame oil to increase the aroma, you can turn off the fire pot into the pot.