Ingredients preparation: lobster tail, garlic, oyster sauce, very fresh flavor, rice vinegar, salt.

1. Blanch the lobster tails in a pot for about five minutes. The purpose of blanching is to remove impurities and fishy smell from the lobster tails. Remove and drain the water and set aside.

2. While the lobster tails are blanching, prepare the ingredients. Peel the garlic, then put it into a blender and stir into minced garlic. Try to use a blender to stir the garlic so that the garlic flavor will be stronger. A special reminder, since you are making garlic crayfish, you must have a lot of garlic, so that it will taste better.

3. Heat the cold oil in the pan, add minced garlic and stir-fry over low heat. When you smell the strong fragrance of garlic in the kitchen, add one spoonful of oyster sauce to the minced garlic. Three spoonfuls will taste very fresh. Two spoons of rice vinegar and half a spoon of salt to taste.

4. After stir-frying evenly, add the lobster tails that have been blanched in advance, so that each lobster is evenly coated with garlic sauce.

5. Finally add water.

6. When the soup is half full, you can add a few grains of rock sugar or half a spoonful of white sugar to make the color of the lobster look brighter, and then reduce the juice over high heat.