Ingredients?
Crawfish? Beer? Green onions? Garlic? Coriander? Ginger? Xiaomi pepper? Cucumber? corn
Practice?
First, soak the crayfish in water, put salt and vinegar for 20 minutes, then scrub it with a brush, cut off the internal organs in the front part of the head, unplug the shrimp line, and then rinse it with clear water.
Chop garlic into minced garlic, cut corn and cucumber, cut coriander and scallion, peel and slice ginger, and dice millet pepper.
Heat the oil from the pan, pour the oil into the crayfish, stir fry until it turns red, and then remove it for later use.
Heat oil in another pot, add half of garlic, add millet pepper, green onion and ginger to stir-fry until fragrant, then add crayfish and stir-fry evenly.
Add the right amount of salt, sugar, soy sauce and oyster sauce and stir-fry to taste.
Pour a proper amount of beer into the crawfish, cover the pot and simmer for 10 minute, then add the cucumber corn, cover the pot and continue to simmer for 10 minute.
Open the lid, pour in the remaining garlic, and add the right amount of pepper.
Add coriander and stir-fry evenly to serve.
In previous years, I always wanted to eat crayfish directly in restaurants. Today, I have a whim to make my favorite crayfish with garlic. The shrimps I bought are big and even, fresh and clean as a whole, so I can cook them after a little cleaning? The shell of fresh crayfish is also easy to peel, and the shell is thin and the meat is thick. The shrimp meat tastes delicious and can't stop at all. It is more enjoyable than going to a restaurant, and it is much more cost-effective. The most important thing is that you can make it fresh and clean, and you can rest assured that you can eat it.