A crayfish that doesn't need to be eaten into a sausage mouth, it is suitable for you who like lobster but can't eat spicy!
First, the prepared crayfish should be headed to the line, and the head is to remove its shrimp head shell.
Going to the head is to remove the shrimp head shell. The line is to take out the lobster line of the lobster from the middle of the lobster tail after the head shell is finished. The lobster that does not draw the line will have obvious odor, so be sure to go to the line. !
Cut two pieces of ginger, 20 cloves of garlic, chopped garlic!
After the materials are ready, start pouring the oil in the hot pot. The amount of oil is a little more than that of the usual cooking.
Put in the minced garlic, stir-fry with domestic hot oil, until the garlic scent is completely distributed, the color can be close to the golden yellow
Pour the processed lobster into the pot and stir-fry for one minute.
Stir-fried shrimp shells all reddish
Then pour the prepared water into the pot, and put the ginger slices, soy sauce, cooking wine, and sugar into the pot.
The process of collecting soup and savory takes 10-15 minutes. It can be determined by the amount of soup. In the middle of the process, salt and MSG are added. (Because the soy sauce is used to enhance the color, the salt must be placed separately!)
Delicious garlic crayfish is out of the pan, is it delicious to pinch! This crayfish is relatively light in the lobster. It is suitable for you who can't eat spicy food, but you can't resist the heart that wants to eat crayfish!
Lobster can be cleaned with a brush during the cleaning process. It will save effort. If you want to eat the cream in the lobster head and don't want to go to the head, you can use the scissors to subtract the upper part. This is also possible. The shrimp line must be removed. !