Methods are as follows:
2.5 pounds of crayfish.
Garlic 500-700 grams.
Millet pickled peppers 50-200 grams.
1 bottle of beer.
Salt is saltier than usual.
7 tablespoons of white sugar.
Step 1
First, bubble with water and let the crayfish spit out the dirt. Be careful not to put too much water, just submerge half of it, and change the water a few times in between. Then use a brush to clean the crayfish.
Step 2
Cut off the tentacles on the head.
Step 3
Cut off the small tentacles in front of the big claws.
Step 4
The center piece of the tail can be pulled out to remove the gut threads. This step can also be omitted, there are claims that the tail meat will be loose if you do this. Restaurants don't even remove it.
Step 5
This is the intestinal threads pulled out.
Step 6
You can cut the middle of the tail if you want a deeper flavor. My son said that you don't need to cut it because you'll be peeling out the meat to dip it in the marinade anyway.
Step 7
Peel all the garlic, this is a big job.
Step 8
Put half of the garlic into the cooking machine, put 50-200 grams of pickled millet pickled peppers (if you like spicy, put more) add beer to submerge the head of garlic, beat into a paste.
Step 9
Beating state. The key to whether the garlic paste crawfish is delicious.
Step 10
Coarsely chop the other half of the garlic.
Step 11
Start a frying pan, put slightly more cooking oil than usual for stir-frying, and add the drained crayfish when slightly smoking over high heat. Stir-fry until browned.
Step 12
Pour the garlic paste into the pan and toss to coat.
Step 13
Add the rest of the beer to the crayfish, adding water if necessary. Put more salt to taste, I put about two tablespoons of salt. Add 7 tablespoons of sugar. Cover, boil on high heat and change to low heat to cook for 15 minutes. If you don't like sweet flavor, you can reduce the sugar as you like.
Step 14
Add the crushed garlic and mix well. Continue cooking on low heat for another 5 minutes. If you want the garlic to be hard and grainy, cook for a shorter time.
Step 15
Serve the lobster first, then pour the soup over the crayfish so that the crushed garlic is on the surface.