Clean the crayfish with a toothbrush and remove the gills and shrimp threads.

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Dice the onion, cut the scallion into pieces, and cut the green pepper into pieces.

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Put the lobster into the steamer pot on low heat and steam for ten minutes, and heat the pot to start the oil.

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Put in the green onion segment burst incense, then pour in the dried chili.

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Toss in the ginger, garlic, peppercorns and mace.

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Put in the lemongrass hot pot base until completely melted.

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Add a can of beer sugar and bring to a boil, then pour in the peppers and onions.

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8

Stir-fry over high heat for three minutes.

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