Crayfish 3 kg

5 garlic heads

Beer 1 can

2 red peppers

Ginger, onion and star anise are appropriate.

4-5 teaspoons of sugar

Appropriate amount of salt and soy sauce

How to make garlic crayfish?

Brush each crayfish with a toothbrush and soak it in light salt water for 30 minutes.

Peel garlic when soaking lobster. You are not afraid of too much garlic, the more the better.

Mash garlic.

Remove the crayfish from the salt water, cut off eight calves, and pull out the shrimp sausage from the center of the tail. Of course, if the taste is pursued, the shrimp sausage can be smoked without smoking, so that the shrimp meat is more gluten. I smoked it in advance for fear of getting dirty, so the meat was not tight when I ate it. Ginger and red pepper are ready.

Heat the oil in a hot pan, add garlic and stir-fry until fragrant, and add sugar and stir well. Be sure to pour more oil and sugar.

Add crayfish and stir-fry until the shell turns red.

Pour a can of beer? Stir well, add salt, light soy sauce, and I also poured some Lee Kum Kee braised sauce and steamed fish sauce.

Add scallion and star anise, pour boiling water until the lobster is over, cover and cook for 10- 15 minutes.

Take out the crayfish and continue to drain the soup in the pot.

Finally, pour the semi-dry garlic soup on the lobster, which is sweet, spicy and delicious.