Preparation materials: crayfish 1500g, thirteen spices 1/3 package, 1 onion, ginger and garlic 1-2, ? Beer 1-2 bottles, 1 green pepper, 15 dried chili peppers, mace and pepper 10g, ? Cinnamon leaf clover anise 1, a spoon of salt , Lao Ganma 1.5 spoons, soy sauce 2.5 spoons, Pixian bean paste 2.5 spoons, soy sauce 2.5 spoons, oyster sauce 2.5 spoons, rock sugar 10 grains, a little white wine

Steps to make:

1, lobster cleaning: the head of the excess parts of the head with scissors to cut off.

2, the onion, garlic, ginger, green peppers, cleaned and cut into sections, all spices ready.

3, pour the appropriate amount of soybean oil, until the oil rises to smoke, pour in batches of crayfish deep-fried to about two minutes, pick up standby.

4, with the remaining oil fried lobster poured into the pan, the three-quarter of the onion garlic ginger green pepper dry poured into the pan and stir-fried. Then add dried chili (morning glory), pepper, pepper, cinnamon, incense, star anise, grass fruits, thirteen spices stir fry for a while.

5, turn off the small fire, pour Lao Ganma, soybean paste, Pixian soybean paste, soy sauce, salt, white wine, rock sugar, oyster sauce stir fry. (Be sure to small fire, large fire easily fried paste)

6, pour into the fried crayfish stir fry for two minutes, add beer full to lobster, high fire for 3 minutes, medium fire for about 15 minutes.

7, add the remaining green pepper garlic onion stir fry for 3 minutes, add cilantro segment. Start the pot.

8, finished picture.