1. Prepare the ingredients to be used; hold the connecting part of the crayfish's head and body with your hands, and use a disposable toothbrush to clean the surface, especially the abdomen
2. Use scissors to cut off one third of the head, and use the tip of the scissors to pick out the sand sac
3. Pinch the middle part of the tail with your hands, twist and pull, and the intestines will come out; turn it over and use scissors to cut off the black thread on the abdomen
4. Put the ginger and garlic aniseed except the dried chilies into a frying pan to fry until fragrant; add dried chilies to fry until fragrant. (The chili will be battered when it is put in early)
5. Add the washed crayfish, stir fry over high heat; add the dark soy sauce in turn
6. Pour in steamed fish soy sauce and thirteen spice powder
7. Stir fry for color, pour into a can of beer; bring to a boil on high heat, turn to low heat to slowly collect the juice, add a little salt and sugar to taste
8. Collect the juice and thicken it and sprinkle it with chopped green onion.
