The home-cooked method of garlic crayfish really doesn't get any simpler, and the kitchen can do it well

【Garlic crayfish】

[Preparation materials]: 2 catties of crayfish, half a bottle of beer, 250 grams of garlic, 1 small piece of ginger, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of lard, appropriate amount of light soy sauce.

[Steps]:

1. Pour the crayfish into the basin, add an appropriate amount of water, and use a brush to scrub the crayfish up and down.

2. Cut off 1/3 of the shrimp head, remove the shrimp brain, pull the middle part of the tail and rotate to pull out the shrimp line.

3. Handle all the crayfish, and the crayfish must be bought with clear water shrimp, and pay attention to the inside of the shrimp gills to be clean.

4. Wash all the processed shrimp with clean water several times until the water is clear and transparent.

5. Drain in a ventilated place, or use a kitchen paper towel to absorb it.

6. Cut the garlic and ginger into minced pieces and put them in a bowl, add 1 tablespoon of edible salt and an appropriate amount of water.

7. Heat the oil temperature in the pot to 6, add the lobster and stir-fry until it changes color, then put it out.

8. Add rapeseed oil and lard to the pot, add minced garlic and stir-fry over medium-low heat until fragrant.

9. Pour in the crayfish and stir-fry, pour in the light soy sauce and pour it from the side of the pot.

10. Pour in half a can of beer to drown the crayfish, add salt and sugar.

11. After boiling over high heat, turn to low heat and cook for 10 minutes, and finally reduce the juice on high heat and put it on a plate.

[Tips]:

1. Crayfish choose this year's shrimp, although it is small, it is cost-effective, the meat is tender and full, the shell is relatively thin, and it is more convenient to eat.

2. Beer is indispensable, and the shrimp burned with beer will have a unique fragrance and a more mellow taste.