1. The crayfish cut its head diagonally with scissors, and clean the cheeks inside
2. Take out the shrimp thread from the crayfish tail
3. Under the running tap, take a toothbrush to clean the crayfish
4. Clean up all the crayfish and set aside
5. Chop garlic and slice ginger, cut celery into sections, prepare the pepper aniseed
6. Add twice as much oil to the pot as usual for cooking, and pour the crayfish into the pot
7. Stir fry until all the crayfish turn red and serve
8. Add bottom oil to the pot and sauté the ginger garlic rice
9. Pour the pepper aniseed into the pot and stir fry
10. Add two spoons of Pixian bean paste and stir fry to get the red oil
11. Pour the crayfish into the pot and stir fry evenly
12. Pour a bottle of beer
13. The amount of beer is level with the crayfish, cover and cook for 10 to 15 minutes
14. After the sauce in the pot is dried, add parsley and stir fry until it is raw.
Tips:Do not remove the yellow inside crayfish when heading, just gently clean the gills inside, and brush each crayfish clean with a toothbrush under the running tap.
