1. Wash the crayfish and brush them one by one. Especially the abdomen should be brushed several times, so that it is clean and safe to eat.

2. Prepare the seasoning, heat the oil in a wok, pour in the crayfish and stir fry until the shrimps are tight and discolored.

3. Add onion, ginger, garlic, aniseed, fragrant leaves, cinnamon, pepper and fennel, and stir-fry for fragrance; Add Chinese liquor and saute; Add rock sugar and continue to stir fry; Add soy sauce; Add soy sauce; Add the beer and pour it out.

4. Stew on high fire for 20 minutes, quickly add salt to taste, and turn off the fire.

5. Add sesame oil to another small pot, add minced garlic and stir-fry until fragrant, add cumin powder and pepper powder, and stir-fry all ingredients with low heat.

6. The crayfish is ripe. Pour the fried pepper oil on the crayfish and sprinkle some coriander to serve.