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.

2. Use a discarded toothbrush to clean the crayfish abdomen, 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, sand nuts, wood, fennel, dahuric dahurica, sannai, purple kou.

1. Burn 70% hot oil, will wash the 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 be less chili powder, pepper).

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

5. Add the fried crayfish, burn about 15 minutes, add green peppers, beer, moderate amount of sesame oil, and then slightly cooked.