1, ingredients: crayfish 1 kg and a half, 6 pieces of garlic, some ginger, some wine, some soy sauce, some thirteen spices in Wang Shouyi, some onions and some red peppers.

2, crayfish claws, remove the tendons (lobster tail has five pieces, take the middle piece, and pull out the shrimp tendons with skillful strength), because lobster pliers clamp people, so you can cut off the big claws first, and then hold the back with your hand and cut off the remaining small claws.

3. Brush the lobster with a toothbrush first, mainly the mud on the stomach.

4. After washing it with water, remove its head, subject to removing all the black ones (there is a wire on the lobster's head, and it is almost the same according to this line).

5. Add oil to the pot and pour in pepper, ginger and garlic.

6. After sauté ing, pour in lobster and add wine.

7, add some soy sauce, add some water, put a spoonful of salt, taste according to personal taste, water is not suitable for lobster.

8. Wait patiently for half an hour (put a spoonful of sugar in about 20 minutes), and sprinkle chopped green onion after the lobster is out of the pot.