1. Open the back of the crayfish and cut off the claws.
2. Soak the clams for two hours.
3. The main thing is to prepare aniseed ingredients to avoid rushing during the stir-frying, and to grasp the heat more quickly.
4. Heat the pan with cold oil. Add green onion and ginger aniseed and fry. Add minced garlic in the middle. White sugar, aniseed, stir out the flavor, avoid mashing the pot.
5. After sautéing, add crayfish in turn, sauté in the middle for five minutes, then add clams.
6. When the clams open when they are fried until they reach eight maturity, the crayfish turn red and yellow. You can add garlic froth again. Pour beer after frying for three minutes. Simmer for 25 minutes.
7. Finally, add seasonings, white pepper can be added at home. The fragrance is fuller. You can serve it out of the pan.
Tips:When adding sugar when frying aniseed, you must be optimistic about the heat, the sugar will become bitter when it gets too old.
