1, raw materials: crayfish, garlic, ginger, green garlic seedlings, cassoulet garlic powder, pepper, salt, sugar, lard, salad oil, yellow lantern chili sauce, beer, chicken essence!

2, in the eyes of the crayfish at the opening, with scissors to pick out the shrimp capsule, draw off the shrimp line, clean.

3, bend the tail of the crayfish, one by one yard, into the steamer, water boiling steam 6 minutes.

4, two pounds of crayfish to use half a catty of garlic, garlic with a garlic grinder into garlic paste spare.

5, ginger shot into ginger paste, and then chopped, put aside, green garlic seedlings cut flowers.

6, the bowl put 15 grams of cassoulet garlic powder, 3 grams of pepper, 5 grams of salt, 10 grams of sugar, add some water and mix well.

7, put half of the lard in the pot, half of the salad oil, oil temperature four to fifty percent hot, open a small fire, add 100 grams of garlic, ginger paste, yellow lantern chili sauce.

8, pour 500 milliliters of beer and the previously adjusted sauce, high heat and boil.

9, pour in the crayfish, stir fry a few times, cover the pot with a lid, simmer over medium heat for 8 minutes, add chicken essence, high heat to collect the juice, sheng out and standby.

10, pour salad oil in the pan, into the garlic stir-fry, then pour into the lobster, stir-fry over high heat, and finally into the green garlic flowers.

11, now this golden soup garlic shrimp is ready.