How to clean crayfish?

It is said that the first time I ate garlic crayfish, I was deeply shocked! Sweet and spicy, delicious to take off! After eating, mix the noodles with the marinade. Who eats who knows!

I used to eat out, but this year I learned to cook at home, starting with the smell of garlic! Delicious is not difficult, clean and affordable!

Materials?

Lobster 3 Jin

4 ~ 5 fresh garlic

Beer 1 can

7-8 millet peppers

4 ~ 5 tablespoons of fine sugar

4 slices of ginger

Onion 1

Two fragrant leaves

2 octagons

Proper amount of salt

Light soy sauce

How to make garlic crayfish?

Chop garlic, don't cut too much, the particles are slightly larger. Cut the millet pepper into rings.

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Cut off half of the head, the front end of pliers and the abdomen of crayfish, brush it carefully with a toothbrush, and then wash it with clear water.

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Pour more oil into the pot. Pour in 3/4 of garlic, ginger and millet pepper, stir-fry until fragrant, then add sugar and stir-fry (the amount of sugar should not be reduced). Don't burn too much oil, or garlic will fry very bitter easily!

Pour in the processed crayfish (make all the preparations, and then treat the lobster to ensure its freshness. At this time, the crayfish is still alive, reactive and not dead. )

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Stir-fry until it changes color.

Pour in beer and water without lobster (you can also put all beer. Choose the cheap beer, and don't use dark beer or heavy beer, or the lobster will be rotten and bitter. )

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Add light soy sauce, onion, fragrant leaves and star anise, and season with salt.

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Cover, bring to a boil and turn to medium heat for about 15 ~ 20 minutes.

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Take out the lobster and set it up.

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Pour the remaining 1/4 garlic into the pot and mix well with the soup, then pour it on the lobster.

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Finally, sprinkle with coriander and finish! You can start eating! !

After eating, mix the noodles with halogen seeds, which is really delicious ~ after the noodles are boiled, remove and drain, mix with halogen seeds and mix well. It's really simple.

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skill

Key points: 1. Too much oil, a little dry.

2. Add more garlic! Make a part of it, so that you can keep the garlic flavor, which is beautiful and spicy.

You must not put less sugar, garlic tastes sweet and spicy.

4. If there is no millet pepper, you can also use fine Chili powder. I think it's like this in the shop outside.

Everyone deals with lobsters in different ways, according to their own preferences. I have eaten smoked shrimp line before, and I think it affects the taste. Shrimp is a little loose, so I didn't smoke it this time. When my mother cooks, she will remove the shrimp line and cut off her cheeks.

6. After the preparation is completed, treat the lobster and put it into the pot at the first time to ensure the freshness of the lobster.