Materials/Tools: 2 kg of crayfish, onion 1 root, green pepper 1 root, cucumber1root, 2 tablespoons of onion, ginger, garlic and oyster sauce, pepper, pepper, fennel, cinnamon, star anise, tsaoko and Pixian bean paste.
1, lobster with head and tail, washed and drained for later use.
2. All seasonings are prepared in advance.
3. Turn on a small fire, pour in more oil than usual, and add pepper, pepper, pepper segments, onion ginger, cinnamon, star anise, fragrant leaves, tsaoko and fennel. Saute green peppers and onions.
4. Pour in two spoonfuls of Pixian bean paste, one spoonful of Laoganma, two spoonfuls of oyster sauce and one spoonful of bean paste and stir-fry red oil.
5. Turn off the fire, add the crayfish and stir fry for two minutes, then add a spoonful of salt, two spoonfuls of soy sauce, a little white wine and eight crystal sugar and stir fry for a while.
6. Pour the beer into the crayfish, bring the crayfish to a boil, and turn to medium heat for 20 minutes.
7. Add the remaining green peppers and onion segments two minutes before the pan, stir-fry the cucumber strips over high heat, sprinkle with coriander segments, and serve.