Less oily version of garlic crayfish tails

Pu Pushang saw that there were frozen lobster tails, so he bought them back and tried them. Because it is blanched, there is no need to overoil or anything, and it is enough to add seasonings and simmer. The place where you need to use oil is when you fry chives, ginger and garlic with less oil. If it is in the sugar control period, you can also replace the sugar with zero-calorie sugar or chicken essence.

Ingredients

Crayfishtail 1 bag

Garlic fivecloves

Cookingwine appropriateamount

Beer halflistened

Sugar appropriateamount

Lightsoysauce appropriateamount

Oystersauce appropriateamount

Greenonion appropriateamount

Cooking Instructions

The lobster tail is thawed and blanched first
One scoop of oil, two scoops of light soy sauce, a pinch of sugar, and a little water to dissolve.
Stir-fry the green onions, ginger and minced garlic until fragrant, add the shrimp tails and stir-fry together, then pour in the sauce. Finally, add a half-canned beer and simmer for three minutes.
The soup is according to your own requirements to see if you need to collect the juice and remove from the pot.