Ingredients: 4 kg of crayfish, 2 tablespoons of salt, 2 heads of garlic, appropriate amount of oil, 50g of butter, 2 tablespoons of sugar, 2 bottles of beer and a little salt.

Steps:

Put 1, 2kg of crayfish into clear water, pour 1 spoon of salt and soak for 30min, then brush the belly of the lobster and remove the shrimp line for later use.

2. Cut 2 garlic into mashed garlic, and cut the remaining 1/3 garlic into slightly larger garlic granules.

3. Heat the oil to 170 degrees in a hot pot, fry the lobster until it turns red and curly, and take out the oil control.

4. Take another pot, put 50g butter in the medium hot pot, add 2/3 garlic paste and 2 spoons of white sugar and stir-fry until the butter melts, and stir-fry the lobster evenly.

5. Pour the beer until it is full for 8 minutes. After boiling for 20 minutes, open the lid and sprinkle some salt, then pour in the remaining garlic and stir well.

6. Cook until the juice thickens, take out the pan, and finish the crayfish with butter and garlic.