Materials?

Crayfish 3 kg

5 garlic heads

Beer 1 cans

2 red peppers, you can put more if you like spicy.

Ginger, onion, star anise, fragrant leaves (you can add some favorite spices).

2-3 teaspoons of sugar

Salt, soy sauce in moderation

How to make crayfish with garlic?

Brush each crayfish with a toothbrush and soak it in light salt water for 30 minutes.

Peel garlic when soaking lobster, garlic is not afraid of too much, the more the better.

Mash into garlic.

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Remove the crayfish from the salt water, cut off eight calves, and pull out the shrimp intestines from the center of the tail. If it's not clear water lobster, it's recommended to cut off the stomach on the top of the head and pursue the taste, then the shrimp sausage can be smoked without smoking, so that the shrimp meat is more gluten. Ginger and red pepper are ready.

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Cold oil in a hot pan, add garlic and stir-fry until fragrant, add sugar and stir well, and pour more oil.

Pour in crayfish, ginger and red pepper, stir-fry until the shrimp shell turns red, and stir-fry for a while to make the shrimp meat tight.

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Pour a can of beer? Stir-fry evenly, add salt, soy sauce, then pour some Lee Kum Kee braised sauce and steamed fish and soy sauce.

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Add scallion and star anise spices, pour a small amount of boiling water flush with the lobster, if the beer is poured too much, don't add boiling water, cover with medium heat and cook for 10- 15 minutes, and control the time according to the number of shrimps.

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Take out the crayfish, and continue to drain the soup in the pot.

Finally, pour the half-dried garlic soup on the lobster, which is sweet, spicy, fresh and fragrant Y (_) Y.

Tips

Soy sauce is light and looks good. I use June fresh soy sauce. Don't collect the soup too dry, but also dip it in lobster.