Summer is the season to eat crayfish. When three or five friends get together for a big meal, let me first express whether my booth is an ordinary restaurant or an upscale hotel. Crayfish is a special dish, which shows people's enthusiasm for crayfish. There are many ways to cook crayfish, among which the most common are garlic crayfish (also called garlic crayfish) and spicy crayfish (commonly known as spicy crayfish). If crayfish don't eat three Jin at a time, they are really unhappy. Crayfish don't need frying. Stir-fry garlic until fragrant, then add crayfish directly, stir fry a few times, and add beer. I add two bottles of 350 ml, add onion and ginger slices, bring to a boil, add salt, chicken essence, soy sauce and oyster sauce, turn the heat down, cover and cook for 10 minute. 1 kg 2 kg is definitely not enough to plug the teeth. Many friends reported that although they ate spicy crayfish, they first went to the market to buy lively and jumping crayfish, then came back to wash it and washed all parts of the crayfish with a small brush. The purpose is to make it more delicious. Prepare garlic, onion and ginger and add more garlic. Heat the oil in the pan, fry the lobster until golden brown, and take it out. Heat the rapeseed oil in the pan, because the rapeseed oil is more fragrant. Then stir-fry the onion, ginger and garlic, add water to boil, add salt monosodium glutamate and chicken essence, add oil to the white pan, add ginger slices/garlic to burn incense, and add crayfish/garlic. Then pull the shrimp line from the tail of the lobster. If you want to gut now, you can gut yourself. I like to stay whole and indulge in eating, but I get angry. I can't stand eating too much! Today, I will share a kind of garlic crayfish.