1. Brush the crayfish clean, cut off the front end of the pliers, cut off the shrimp feet and shrimp gills, and clean them. Then remove the black shrimp stomach and shrimp intestines, wash thoroughly, remove and drain
2. Put 6 slices of ginger, 6 cloves of garlic, 30g chopped green onion and 100g shredded onion in the rice cooker
3. Add 10 crayfish
4. Add 15g Pixian bean paste, 10g sugar, 20ml light soy sauce, 2 star anise, 20 peppercorns, 3 bay leaves, 5 dried chilies
5. Pour the beer under the crayfish, put it in the rice cooker, cook for about 45 minutes, stir twice during the cooking
6. Set out the pan, ready to enjoy
