Ingredients?

3 pounds of crayfish

350g of mashed garlic

Salt and sugar

Cooking wine and light soy sauce< /p>

Chicken essence consumes oil

How to make garlic crayfish?

Step 1. Flying water crayfish

Put water into the pot. Add ginger slices, salt and cooking wine. After the water boils, pour the washed and processed crayfish into the pot. After boiling again, remove and drain the water, stirring occasionally. The main purpose is to remove the fishy smell and smell, and at the same time, the lobster will be cleaner after flying into the water. (Pour the lobster in cold water and then rinse it with cold water)

Step 2: Fry the crayfish

Pour a wide amount of oil into the pot, wait until the oil temperature reaches about 180°, pour in the lobster, and fry Remove and drain until crispy. Set aside. Just feel that the shell and meat are a little separated when you scratch it with a spatula. If you like it crispier, you can fry it again.

Step 3: Sauté the mashed garlic until fragrant

Pour two tablespoons of oil into the pot, the oil temperature is 70%, pour in the mashed garlic, turn to low heat, and simmer until the garlic is golden. (You can add a little water) If you are making it in batches, you can prepare the minced garlic first.

Step 4: Season the crayfish

Pour in the crayfish and stir-fry for a while, then add cooking wine, sugar, light soy sauce, a little salt and oil.

Step 5: Cook crayfish

After seasoning, add some water, reduce the juice over high heat, sprinkle with chopped green onion and chicken essence, stir well and serve.

Step 6. Place crayfish on a plate.

Pour the crayfish into a basin and sprinkle with sesame seeds. (If it is packed in a small basin, it is better to use chopsticks to pick out the code)