500g of crayfish, appropriate amount of blending oil, 4 star anise, 20g of onion ginger, appropriate amount of pepper, 6 cloves of garlic, 3 slices of fragrant leaves, appropriate amount of salt, 2 pieces of Amomum tsaoko, 2 pieces of cinnamon 1 block, 2 cloves, appropriate amount of dried pepper, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of salt.

1 Put the crayfish in a basin and soak it in water for a while, then take it out and clean it.

2. Wash and cut the onion, wash and slice the ginger, wash and smash the garlic, and wash the pepper, aniseed, fragrant leaves, cinnamon, tsaoko, cloves and dried peppers for later use.

3. Heat the oil in the pan, then stir-fry the onion, ginger, garlic, pepper, aniseed, fragrant leaves, cinnamon, tsaoko, clove and dried pepper with low fire.

4. Stir-fry the ingredients on a small fire, pour in the crayfish, and turn to a high fire to stir fry evenly.

5. Pour in cooking wine, soy sauce, old oil and salt and stir well.

6, pour in the right amount of water, the water is less than crayfish, and cook for 20 minutes.

7. When the soup is dried and the lobster meat is cooked, you can turn off the fire and enjoy it.