Wash and drain crayfish. Remove the head and take out the yellow shrimp. Blanch the shrimp in boiling water for 30 seconds until the shrimp is wrapped. Drain and cool, and peel the shrimps for later use.

Second step

Chopping onions, ginger and garlic in advance and fully contacting with air are beneficial to the production of garlic fragrance. Mince Pixian bean paste, take a bowl and mix oyster sauce, beer and soy sauce for later use.

Third step

1. Heat the pan and pour the oil. Stir-fry Pixian bean paste until it is fragrant with red oil, which shows that Pixian bean paste is hot. 2. On a small fire, stir-fry the shrimp and immediately stir-fry the onion, ginger and garlic. 3. Pour triple juice into the bowl. 4. Add a little water to slightly dilute the salt of seasoning and juice.

Fourth step

When the soup in the pot boils, you can add shrimp, stir fry with high fire to prevent the shrimp from getting old and collect the juice. In less than a minute, the soup can be closed when it is a little thicker.