Tools: 500g lobster, a little celery, ginger and garlic, sugar, cooking wine, thirteen spices and pepper.

1, crayfish washed and trimmed.

2, ready to use spices: sugar, ginger and garlic, pepper, thirteen incense.

3. Put oil in the pot and heat it.

4. Stir-fry the washed crayfish.

5, the fire is quickly fried, so that the shrimp body turns red quickly when heated.

6. When the shrimp is completely red, it can be put out for use.

7. Add another oil to the pot and prepare to fry the sugar color.

8, pour in sugar, about a spoonful.

9. After the sugar is fried, it will turn brown-red.

10, pour in the freshly fried crayfish, and stir-fry the sugar to add color and freshness.

1 1, then cook cooking wine to remove fishy smell and enhance fragrance.

12. Add the prepared seasoning, pepper, ginger slices and garlic cloves.

13, add hot water to start stewing, and the amount of water is equal to or slightly less than that of shrimp.

14, add thirteen spices, not too much, slowly add, half a spoon is enough.

15. Prepare a little celery and cut it in the middle.

16, add celery after the soup is boiled.

17. When half of the soup is collected, turn off the fire and simmer for 2-3 minutes before serving.