1. The crayfish has been processed. Before starting, pour the processed crayfish into blanching water and pour two spoons of salt into the water, because salt can preserve the base flavor of the crayfish during the blanching process and also make the shrimp

The meat becomes firm and elastic.

2. Pour oil into the pot, heat it, add onion and ginger and stir-fry until fragrant.

3. Add crayfish and stir-fry for 2 minutes.

4. Pour two spoons of beer.

Just two tablespoons is enough, not too much.

Using beer instead of water can remove the fishy smell and add flavor and freshness.

5. Add shrimp powder. The shrimp powder ground into shrimp skin can greatly enhance the flavor of crayfish.

6. Add the thirteen incense. There is no need to add pepper, star anise, etc., because it is already included in the thirteen incense.

7. Add oyster sauce, a little light soy sauce, white pepper, a spoonful of sugar for freshness, and a small amount of salt.

Since we have already poured beer, we won’t add cooking wine anymore.

8. Simmer over high heat for 5 minutes. When the soup thickens, turn off the heat and take it out.