Ingredients: 4 kg of crayfish, 2 tablespoons of salt, 2 heads of garlic, appropriate amount of oil, 50g of butter, 2 tablespoons of white sugar, 2 bottles of beer and a little salt.

Steps:

1, 2kg of crayfish are put into clean water, poured into 1 spoon of salt and soaked for 30min, then the belly of the lobster is brushed with a brush until it is clean, and the shrimp line is removed for later use.

2. Cut 2 heads of garlic into mashed garlic, and leave 1/3 of the garlic to cut slightly larger garlic granules.

3. Heat the oil in a hot pot to 170 degrees, fry the lobster until it turns red and curls, and then take out the oil control.

4. Take another pot, put 50g butter in the medium heat pot, stir-fry 2/3 garlic paste and 2 spoons of white sugar until the butter melts, and stir-fry the lobster evenly.

5. Pour the beer until it is 8 minutes full. After boiling for 20 minutes, open the lid and sprinkle a little salt, then pour in the remaining garlic and stir well.

6. Cook until the juice is thickened, take out the pan, and finish the crayfish with butter and garlic.