Garlic crayfish?

Ingredients?

3 pounds of lobster

4 to 5 heads of new garlic

7 to 8 millet peppers

4 to 5 spoons of fine sugar

4 slices of ginger

Chives 1 handful

2 bay leaves

2 star anise

Adequate amount of salt

A little light soy sauce

Garlic How to make pureed crayfish?

Chop the garlic, not too finely chopped, the particles will be slightly larger. Cut millet pepper into rings.

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Cut off half of the head, the front end of the pincers and the abdominal feet of the crayfish, brush them carefully with a toothbrush, and wash them again with clean water.

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Pour oil into the pot, be sure to have more oil. Pour in 3/4 of the minced garlic, ginger and millet pepper, stir-fry until fragrant, add sugar and stir-fry (do not reduce the amount of sugar). Don’t use too little oil and don’t use too strong a fire, otherwise the garlic will be easily fried and become bitter!

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Pour in the processed crayfish (do all the preparation work before processing the lobster to ensure the freshness of the lobster. At this time, the crayfish is still alive There is a reaction, it is not dead.)

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Stir until it changes color

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Pour in beer and water to cover the lobster (you can also put all the beer. Choose cheap beer, do not use dark beer or one with a strong taste, otherwise the lobster will not taste good and will be bitter.)< /p>

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Add light soy sauce, scallion knots, bay leaves and star anise, and season with salt.

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Cover the lid, bring to a boil, then turn to medium heat and simmer for about 15 to 20 minutes.

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Place the lobster out.

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Pour the remaining 1/4 minced garlic into the pot, mix well with the soup, and pour it onto the lobster.

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Finally sprinkle with coriander and you are done! You can start eating! !

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After eating, mix the noodles with the marinade. It is so delicious~ After the noodles are boiled, take them out and drain them, and mix them with the marinade evenly. It's really simple.

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Tips

Key points: 1. There should be more oil, which means it will be a little dry.

2. More minced garlic! Leave part of the sauce aside so you can keep the garlic, which looks good and has enough spiciness.

3. You must not add less sugar. The garlic taste is sweet and spicy.

4. If you don’t have millet pepper, you can also use fine chili powder. I think this is the case in stores outside.

5. Everyone handles lobsters in different ways, according to their own preferences. I have removed the shrimp threads before, but I thought it would affect the taste and make the shrimp flesh a little loose, so I did not remove it this time. When my mother makes it, she will remove the shrimp thread and cut off the gills.

6. Handle the lobster after the preparations are completed, and put it into the pot immediately to ensure that the lobster is fresh.