In fact, I also like to eat crayfish, but I don't dare to eat more outside, because I am afraid that the restaurant outside is not clean, so the only way is to learn to cook this dish. Only when I tried to do it, I knew that it was very quick to make crayfish. The problem is how hard it is to deal with crayfish before doing it. I can imagine that most of the crayfish in the restaurant are not too clean. I want to eat it. Crayfish, or learn to do it yourself.
Crayfish is best bought back one day in advance, raising one night. If the water is dirty in the middle, you need to change the water several times to make the crayfish spit out the dirty things. Since you are doing it at home, you would rather have trouble, so you can rest assured.
Wash the crayfish, start to handle the crayfish, brush the crayfish belly back with a slightly harder brush, cut off the shrimp feet, and adjust the shrimp line (find the middle of the shrimp tail, quickly pull out the shrimp line immediately Can be removed), then the head is processed, some people will not deal with the head, but I think the head is the dirtiest part, so it is more reliable to handle a shrimp, cut off the shrimp head with scissors Put out a group of dark things inside, and the dark things in the process of smashing will break the juice, so finally rinse the shrimps with water. This crayfish is almost the same.
Slice the ginger, garlic into a puree, garlic must be more, then pour the oil into the pot for a little while, add ginger, garlic, stir fry until slightly golden, add salt, a little soy sauce, Then add the crayfish and stir fry until it turns red. Pour in a beer, cover the lid and simmer for 15 minutes. Finally, add a teaspoon of oyster sauce to collect the juice and turn off the sauce. Do not receive too much juice.