1. crayfish bought back first in the honey water to raise 30-60 minutes (honey water is in a pot of water with three or five drops of honey can be), so that the crayfish themselves first net net stomach and intestines.

2. Use a discarded toothbrush to scrub the crayfish abdomen of the dirt, and cut off the abdomen of the lobster feet.

3. If you want to keep the head of the crayfish, you can cut off the tip of the head slightly, if you want to save time, a knife to cut off the big head on the line.

4. Use the head of the scissors to pick out the crayfish head sandbags.

5. Gently pinch the middle piece of the three pieces of the crayfish tail to pull out the intestines of the crayfish.

Buy xuyi thirteen spice seasoning (supermarkets should have), if you can not buy their own with a little trouble.

Thirteen spices: cinnamon, meat kou, daikon, Chenpi, peppercorns, cloves, ginger, grit, wood, fennel, dahuric dahurica, Sannai, purple kou.

1. Burn seventy percent of the oil, the washed crayfish blanch fried, fish up.

2. Another pot, put the right amount of vegetable oil hot, put garlic cloves, ginger, green onions and other appropriate amount of stir fry.

3. Put into the Sichuan pepper, chili powder, pepper stir-fry until see red oil (taste light can put less chili powder, pepper).

4. Adequate amount of broth to boil, put sugar, monosodium glutamate, salt, vinegar, shrimp saint lobster seasoning boil open (2 kg of crayfish about 50 grams of seasoning).