Material preparation: 600g of crayfish, 6 cloves of garlic, ginger 1 piece, onion 1 root, 2 pieces of star anise, 2 pieces of fragrant leaves, appropriate amount of pepper, appropriate amount of dried pepper, 2 spoons of beer 1 tin, 2 spoons of Pixian bean paste, and Chinese liquor 1 spoon.

1, wash and slice onion and ginger, peel garlic and pat it loose.

2. Pour the crayfish into clear water, add salt and sesame oil, keep it for half a day and let the crayfish vomit dirty, and brush it with a toothbrush.

3. Pull the tail nail in the middle of its tail by hand, pull it with the trend, and pull out the gut.

4. Heat the pot with proper amount of oil and saute shallots, ginger, garlic, pepper, star anise, fragrant leaves and dried peppers.

5. Add 2 spoonfuls of Pixian bean paste and stir-fry red oil on low heat.

6. Turn the fire and pour the drained crayfish into the pot and stir fry quickly.

7. When the crayfish turns fiery red, cook 1 spoon of white wine and stir well.

8. Add 2 tablespoons of soy sauce, 1/2 tablespoons of salt and sugar 1/3 tablespoons and stir-fry for a few times.

9. Pour the beer into the crayfish for less than 2/3.

10. Cover and simmer over medium heat.

1 1, stew until the soup remains 1/3, and then change to high fire to collect the juice.