Hello, let me answer this question. I prefer garlic crayfish. I hope it can help you by sharing it now.

Ingredients: 1000 grams of crayfish, 6 slices of ginger, 4-5 pieces of garlic, two whole green onions, 2 bay leaves, a small amount of salt, 1 spoon of dark soy sauce, about 3 spoons of sugar, 2 spoons of light soy sauce, 1 spoon of oyster sauce, an appropriate amount of peppercorns, and 1 beer

600 ml can. Steps 1. Wash the shrimp several times and add a little salt and white vinegar to it. This will make it easier to clean and handle the shrimp.

Shrimps added with salt and vinegar will not move so much, so you can handle them directly without wearing gloves. 2. I clean each shrimp one by one. After the shrimps are cleaned with a brush, use scissors to cut off the shrimp heads diagonally. Do not

Cut too much to avoid cutting off the yellow part of the shrimp, then move the tail away and pull the shrimp line out!

Just one shrimp is done!

3. Crush the garlic, mince it and set aside. Make it as fine as possible.

Prepare other seasonings. 4. Add oil to the pot and stir-fry minced garlic until fragrant. Do not use too high a fire to avoid burning!

Then add an appropriate amount of light soy sauce and sugar and continue stir-frying!

Sugar is for freshness, so you need to add a little more sugar here.

When the frying is almost done, scoop out a small portion of the fried garlic, add the crayfish and continue to stir-fry for a while, then add a small amount of salt, bay leaves, pepper, green onion, dark soy sauce and oil and continue to stir-fry until fragrant.

After a while, finally pour in the beer and cook slowly over low heat. 5. When more than half of the soup is reduced, pour in the remaining minced garlic, stir well and continue cooking. 6. When the soup is almost completely reduced, you can take it out of the pot!

The taste is really good, and it feels better than the ones outside. The most important thing is that it is cheap and clean!

If you like it, try it!

Shrimp roe is now available during the crayfish season, don’t miss it if you like it!

The most famous lobster producing area is lobster in Xuyi County, Huai'an City, Jiangsu Province. In the early years, it was awarded the hometown of crayfish by the Ministry of Agriculture and the Culinary Association.

Secondly, Hubei and Anhui are also major shrimp-producing provinces and are also very famous.

As for how to make crayfish, there are many.

The more famous ones at present include spicy crayfish, garlic crayfish, spicy crayfish, pickled pepper crayfish, spicy and sour crayfish, etc.

The methods are diverse and the tastes are changeable.

Let me share with you a garlic flavored crayfish.

Ingredients: 500 grams of lobster. Ingredients: 100 grams of garlic, 20 grams of small red rice pepper, a piece of ginger, and green pepper. One method: (1) Use a toothbrush to clean the abdomen of the crayfish, wash it several times, and cut off the shrimp head.

, pinch off the middle position of the tail fin and pull out the shrimp thread, cut the back of the shrimp to facilitate the flavoring, rinse it well and marinate it with salt and cooking wine for 5 minutes.

(2) Clean the ingredients, chop the garlic into puree, cut the millet and green pepper into rings, slice the ginger and set aside. (3) Heat the oil in the pan, add the lobster at 50% oil temperature and fry for about 10 seconds. The lobster will turn from red to red.

Remove the light red oil.

Pour oil into the pot, add ginger slices and millet pepper rings and stir-fry until fragrant. Add minced garlic and stir-fry until fragrant. Add lobster and stir-fry a few times.

Season with a little Thirteen Spice, salt and chicken essence.

Add another can of beer and simmer over low heat for 5 minutes. Uncover the green pepper rings and stir-fry evenly. Serve on a plate. Tips for lobster: Be sure to cut the back when cleaning the lobster. Firstly, it is more flavorful and secondly, it is easier to eat.

It seems that peeling has never been an ingredient that has risen to become a way of life, changing the dietary preferences of a generation.

In Jiangsu, Zhejiang, Shanghai, Guangdong, Guangxi, Beijing, Tianjin, Hunan, Yunnan, Guizhou, Sichuan and other regions, every summer and autumn, crayfish sets off a consumption trend and becomes the "food of restaurants, hotels, and even roadside stalls in the streets and alleys of the city."

Seasonal delicacies.”

There are many ways to cook crayfish, including grilling, boiling, roasting, frying, stewing, etc. It can also be served as a cold dish or snack.

There are also endless ways to prepare crayfish, so what kind of method is more popular without losing its authentic taste?

Let me recommend a popular flavored lobster to everyone.