1. After the crayfish is cleaned, soak it in water with two spoonfuls of salt for 10 minute, and then rinse it until the water becomes clear.

2. Three tails, hold the middle one, gently open it from left to right, and then the shrimp sausage can be easily pulled out.

3. After the water is boiled, put in the processed crayfish. When all the shrimps change color and the water boils again, turn off the fire.

4. Take the shrimp out of the water, peel off all the shells, and dig out the yellow inside the shrimp head with a spoon.

5. Cut the onion, ginger and garlic into small pieces.

6. Cook the peas with clear water and steam the rice in advance for use.

7. Put pepper and star anise in a hot pot, stir-fry over low heat, then take out, add onion, ginger and minced garlic, and finally stir-fry Chili noodles until red oil is produced.

8. Add half a bowl of water, then add oyster sauce, white wine, rice vinegar, white sugar and steamed fish soy sauce, boil and pour in lobster meat.

9. Cook on medium heat for a while until the soup is fragrant, then turn off the fire, put it on the rice, and then surround it with peas.