How to cook crayfish with garlic paste is the best?

The method of mashed garlic crayfish is as follows:

Tools: 2 kg of crayfish, beer 1 bottle, 3-4 heads of garlic, fried soy sauce 1 spoon, 2 shallots, 13 spices 1 spoon, 4-5 spoons of salt and half a bowl of white wine.

1. Pour crayfish into a basin, add 2 spoonfuls of salt and half a bowl of white wine, and soak them in clear water 1 hour.

2. After the crayfish is soaked, brush the whole body of the crayfish, especially the abdomen. Then we use scissors to obliquely cut off the head of the shrimp at a third of its head, remove the black viscera inside and keep the yellow inside. Then we pinch its small tail at its tail, twist it gently, pull out the shrimp line, and then drag the small paws of the abdomen along with the skin. This is the lung of crayfish, which is very dirty.

3. After the crayfish is treated, we put it into the basin, add 2 spoonfuls of salt and the remaining white wine again, and marinate for 20 minutes to further sterilize and remove dirt. Then rinse with clear water several times, and then take out the water to dry for later use.

4. Peel the garlic, chop it into minced garlic and leek, and then put it on a plate for later use.

5. Add 2 tablespoons of oil to the wok, heat until it smokes, add crayfish and stir fry, stir fry crayfish with steam, stir fry until crayfish turns red, and serve for later use.

6, re-pot, add a spoonful of oil to heat, add half of minced garlic, stir fry over low heat to give a fragrance. Stir-fry minced garlic, add crayfish, add 1 tbsp salt, 1 tbsp soy sauce and 1 tbsp thirteen spices, and stir-fry evenly over high fire.

7. Stuff the crayfish for 20 minutes, pour in the remaining minced garlic, put a spoonful of chicken essence if you like, stir fry evenly over high fire, and sprinkle with chopped green onion to serve.