20 crayfish, 300g garlic, 0/0g sugar, 0/5g oyster sauce, 2 shallots and 0/5g salt.

working methods

1. Prepare ingredients in advance

2. Wash the abdomen of crayfish from beginning to end with a small brush, and then remove the head cover and gills of shrimp.

Chattering: Crayfish's belly is easy to hide dirt and shelter evil people, so it is recommended to clean it. In order to prevent shrimp pincers, you can wear a rubber glove. Of course, whether the technology is good or not is not important.

3. After removing the headgear, remove the shrimp line. There are three shrimp tails. Hold the top piece in the middle, grasp it with your thumb and forefinger, and then pull it out.

4. Put the crayfish with the headgear and shrimp line removed neatly into the plate for later use.

5. Peel the garlic and mash it with a wok.

Chatter: If there is no wok at home, you have to chop garlic into mud. Remember it's garlic, not minced garlic.

6. Wash the shallots and cut them into chopped green onions. When the garlic is ready, it can be used.

7. Pour the right amount of oil into the pot and heat it to 40% to 50% heat. Stir-fry the mashed garlic until fragrant. Add oyster sauce, sugar and salt to taste.

Chatter: Don't use too much fire to make garlic sauce, so as not to fry garlic; Because crayfish need the salt in garlic to improve its taste, the salt in garlic sauce can be larger to avoid the overall taste being weak.

8. Pour the fried garlic sauce on the set crayfish.

9. Steam the crayfish covered with garlic sauce in a steamer for 10 minutes.

10. The steamed crayfish turns bright red and can be eaten with chopped green onion.