1. Brush the crayfish clean and cut the shrimp heads, remove the shrimp threads, and cut the shrimp tails. Wash and prepare.
2. Prepare the seasoning. Peel the garlic, cut the onion into sections, and slice the ginger.
3. Cut the pepper with an oblique knife.
4. Cut the cucumber into sections.
5. Put the peppercorns in a bowl separately.
6. Prepare all the ingredients and seasonings.
7. Pour edible oil into the hot pot, but not too little.
8. Pour in ginger, garlic, star anise, cinnamon, pepper, dried red pepper, angelica dahurica and other seasonings and stir fry until fragrant.
9. Fry the seasoning until the garlic turns slightly yellow and then pour the prawns.
10. Cook until the prawns are red, and pour the cooking wine around the side of the pot.
11. Stir fry for a while and pour into the Haidilao prawn seasoning.
12. Continue to stir fry the seasoning evenly! Pour in some light soy sauce.
13. Stir-fry for a while, pour in beer and start braising shrimp.
14. Simmer for 1 minute or so and pour in the hang pepper again.
15. Stir-fry evenly and start to simmer the shrimps. After the soup is boiled, turn to low heat and simmer for about 10 minutes (you can stir-fry several times in the middle).
16. Finally, sprinkle less sugar before cooking! Just install it.
