Ingredients

Three Jin of crayfish and one Jin of garlic (about 5)

A handful of shallots (about 5, 6) soy sauce.

White sugar and a little pepper 50g.

Use a little olive oil to prepare more.

A little yellow wine

Steps to make crayfish with garlic

1. First of all, you can cut the chopped green onion and chop the garlic (there is a lot of garlic, and the materials are only indicated in the picture) and prepare the pepper. Chop up a catty of garlic and mash it into garlic paste with a garlic masher. We have a light taste recently, so we don't put salt in the mashed garlic. If we like heavy taste, we can put some salt appropriately, and we can also put some pepper when we stir fry.

2. Wash the crayfish for later use. You can put a knife in the back of the shrimp ball, which is more delicious.

3. Heat the pan, add olive oil with the same capacity as the garlic paste, add pepper after the oil is heated, then add the garlic paste and 2 ~ 3 teaspoons of soy sauce, and change to low heat and stir fry constantly. After changing color and smelling, add about 2 ~ 3 spoonfuls of white sugar to refresh it! Stir-fry with low heat for a while and then serve.

4. After washing the pot, heat the cauldron, add olive oil, stir-fry a little pepper, pour crayfish, add two spoonfuls of oil and stir-fry with high fire until it becomes discolored.

5. Next, add about two small caps of yellow wine and stew for one minute. (It will be super fragrant when you open the lid ~)

6. Pour in the previously fried garlic paste and stir fry for five minutes. If the taste smells particularly spicy in the middle, you can add a spoonful of white sugar.

7. Sprinkle chopped green onion before the pan, and bang ~ the hot and delicious garlic crayfish is ready!

Tips

If it is soy sauce, don't put salt. (2) it is best to prepare yellow rice wine, and there is really no white wine. 3 The secret of how garlic paste is not spicy is white sugar!