1. Materials are ready.
2. Wash the crayfish with a brush first, then cut off the shrimp gun and pick out the sandbags. The shrimp brain is still properly retained. Then save the prawn tongs, cut off the shrimp feet and extract the shrimp intestines, cut the shrimp tails, rinse and drain;
3. Pour the oil into the pot to heat, add the green onion, ginger, garlic and stir fry;
4. Next, stir fry all kinds of spices to get the fragrance;
5. Then pour the crayfish into the pot, add appropriate amount of cooking wine, salt, vinegar, sugar, and light soy sauce, and stir-fry evenly for about 3 minutes;
6. Pour beer into the pot;
7. The amount of beer poured is almost exactly less than the lobster;
8. Cover the lid and simmer on high heat for about 10 to 12 minutes, turning it with a spatula 2 to 3 times during this time;
9. After half of the soup is collected, uncover the lid and try the taste. If possible, add coriander and stir-fry for a few times. Sprinkle with white sesame seeds.
Tips:1. Add a little vinegar to enhance the flavor.
2. The soup should not be dried, the whole spices can enrich the taste. It will be more delicious with the soup.
