1. Shrimp line in the crayfish pumping area, scrub clean.
2. Cut celery into sections, diced garlic, diced ginger, shredded onion, and cut potato into strips.
3. Fry the lobster at 50% oil temperature until the color changes.
4. Add red oil, dried chili, green pepper, ginger and garlic, and sauté the hot pot base ingredients until fragrant.
5. Add crayfish, stir well, add two cans of beer, chicken essence, salt, light soy sauce, oyster sauce, and pepper to cook thoroughly.
6. Add potatoes and cook until cooked, add celery, onion and cook out.
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