How to make crayfish with garlic paste

1. Prepare about 2 kg of crayfish and clean them in a basin.

2. Hold the middle part of the tail of crayfish by hand, twist it 45 degrees, pull out the shrimp line, remove the shrimp feet, cut off the head, pick out the black bag and put it in the basin for later use.

3. Prepare a handful of garlic, cut it into small pieces, chop it into garlic paste, put it in the pot, and then divide it into two parts for later use. Cut a few millet peppers into pepper rings and put them with garlic. Cut a small piece of ginger into slices and put it in the pot.

4. Heat the wok, add a spoonful of cooking oil, pour in garlic and millet pepper, and stir constantly with a spoon.

5. After frying garlic, add 1g salt, 1g chicken powder, 1g sugar and 1g pepper, stir to melt the seasoning, and pour into a small pot for later use.

6. Add cooking oil to another pot, pour crayfish into the colander in advance, and control the moisture.

7. When the oil temperature reaches 50% heat, pour the crayfish and stir with a spoon to make the crayfish heat evenly.

8, lubricating oil about 30 seconds, you can pour out the oil control.

9. Add half a spoonful of cooking oil to another pot, add ginger slices and stir-fry until fragrant, and add crayfish and fried garlic.

10, plus a can of beer. Adding beer can remove fishy smell and enhance fragrance. After boiling, add 10g light soy sauce to taste, 3g oyster sauce to refresh, and 10g extremely fresh soy sauce. Cook on low heat for about 3 minutes.

1 1, after 3 minutes, pour in some raw garlic and continue to cook for about one minute.

12. thicken a little water starch to make the soup rich and sticky, then pour a little sesame oil to enhance the fragrance, then turn off the heat and put it into the pot.