Garlic crayfish

Cooking Instructions

1. Dealing with shrimp: Wash the toothbrush one by one, remove the shrimp line, shrimp gills (you can not go if you feel it, the family asks to go)

   

2. Heat the oil, this step needs to be closely related to the previous step (the shorter the time to keep the shrimp dead to the greatest extent, the better)
   fry the shrimp at high oil temperature, (wide oil, slightly less here)
   after changing color and quickly remove it.
   KP: Heat the oil each time you fry in batches

   

3. 
   Fry 1 onion (with 4 catties of shrimp), cut into cubes, boil in a small pot until transparent, add green onion and ginger spices (ticked in the picture), fry the fragrance for about 20min
   , fry it well, and keep the oil for later use.

   

4. Spices from the previous step

   

5. Stir-fry garlic base (first time)
   base oil Add minced garlic over medium-low heat, stir-fry until fragrant
   , add cooking wine, light soy sauce (I added two different brands), oyster sauce, vinegar (not aged vinegar), sauce (compare liquid texture), white pepper

6. After the garlic base is fried, add the lobster, add salt and stir-fry, pour in beer, cover the lobster, put 2 rock sugars, cook over high heat for 10min (about), add water starch to thicken, remove from the pot, and put it in a pot.

7. Stir-fry garlic fragrant base (second time) - start the pot
   when it is broken, add minced garlic over medium-low heat, stir-fry until fragrant
   , add cooking wine, light soy sauce, oyster sauce, vinegar (not aged vinegar),
   [do not add] sauce

8. The second time the garlic bottom is covered, and the lid is stuffy for 15min (about 15min, during this time I went to make spicy)