When cooking crayfish, if there is no pepper, you can use rattan pepper instead. The taste will be different, a little different. Rattan pepper, whose roots and leaves are edible, can be used to treat toothache and repel insects. To make crayfish, prepare oil, vinegar, garlic, pepper, pepper, fennel, fragrant leaves, licorice, beer, sugar, angelica dahurica, dried tangerine peel, star anise, cinnamon, sweet noodle sauce, salt, ginger, vinegar, garlic and other ingredients. Method 1: clean the crayfish, hold its back on the faucet and brush it with a brush. Because its stomach and pliers are the easiest places to hide toxic substances. Hold its third tail, hold the middle one and twist it hard, then pull out its shrimp line and cut off its feet with scissors. Method 2 Slice onion, ginger and garlic. Second, put oil in the wok. When the oil is hot, add ginger and garlic and stir-fry until fragrant. Then add pepper, pepper, fennel, tangerine peel, fragrant leaves, angelica dahurica, star anise, cinnamon, licorice and other spices. Third, pour in the washed crayfish, add cooking wine and vinegar, stir fry evenly, and add a spoonful of bean paste and sweet noodle sauce to stir fry. Add beer and simmer for half an hour on high fire. When the water is dry, collect the juice on high fire. Shrimp heads must be cut open to taste better. Put beer without water, and it will taste better. Eating crayfish regularly can protect cardiovascular and cerebrovascular diseases, avoid blockage, reduce hypertension and heart disease, supplement protein, calcium and magnesium needed by human body, maintain normal operation and promote bone growth. Crayfish can also be made into garlic crayfish. Prepare ingredients lobster, leek, beer, oil and garlic seasoning. Method 1: Wash crayfish with light salt water until the basin is clean. Second, clean the crayfish with a brush, especially its abdomen and back, then wash it with clear water and remove the dry water for later use. Third, prepare other materials during crayfish cleaning. Four pots of hot oil, add garlic and stir-fry until it turns yellow, add crayfish and stir-fry for three minutes, add seasoning packets, stir-fry evenly, and then pour a bottle of beer. Put water, not crayfish. Stew it over high fire and you can eat it in about half an hour.