What is the seasoning formula for crayfish with garlic?

In my taste, crayfish with garlic is second only to braised prawns in Bengbu. Seasoning is the key to make crayfish with garlic. Let's talk about how to do it.

Preparation materials:

Yellow light Chili sauce, oyster sauce, onion, beer, ginger slices, salt, sugar, minced garlic, coconut milk, onion and crayfish.

Add oil to the pan, stir-fry minced garlic with low heat until fragrant and soft. Never fry with a big fire, or it will burn. Then add a little salt, sugar, oyster sauce, yellow pepper and beer, stir-fry evenly for 3 minutes, and take it out for later use.

Put half a pot of oil, preferably rapeseed oil, in the pot, add 50% heat to the crayfish, turn to high heat, and heat the shrimps evenly. It only needs to be fried for a few minutes, and the crayfish can be taken out for use when it is cooked. If the conditions do not allow, there is no need to fire. It is the same to fry crayfish until it is medium-cooked.

Leave the bottom oil in the pot, add the onion and ginger slices and stir-fry until fragrant, then add the onion and stir-fry until fragrant. When it starts to dry, remove the residue and leave delicious oil. Why are you doing this? Because this is garlic crayfish instead of spicy crayfish, the residue of ingredients inside affects the appearance and taste. After filtering off the residue, the whole pot of crayfish can be eaten, including soup and garlic.

Add two-thirds of garlic to the fried oil, add the remaining yellow bell pepper, and add crayfish and stir well.

Add beer and coconut milk, and the soup turns golden yellow immediately, which is very appetizing. Add an appropriate amount of salt, boil over high fire, and simmer 10- 15 minutes.