Authentic garlic crayfish recipe

Crayfish is no longer a particularly rare ingredient. Many young people like to eat crayfish, especially spicy crayfish, which is an indispensable delicacy for friends’ gatherings. Crayfish not only has extremely high nutritional value, but also has a wide variety of cooking methods. In addition to spicy crayfish, there is also garlic crayfish, which also has a very unique taste. So, what is the authentic way to cook garlic crayfish?

Method 1

Prepare the ingredients: 3 pounds of lobster, a 500 ml bottle of Shanshui beer, 300 grams of garlic cloves, 2 to 3 wild peppers and wild pepper water, mashed together. Just use appropriate amounts of onion and ginger. Green pepper segments. Lard, rapeseed oil, and sesame oil.

Garlic lobster

1. Wash the lobster.

2. Heat the pan, add rapeseed oil, lard, minced garlic, onion and ginger. Simmer over low heat until the garlic is fragrant, then add a bottle of beer, pour in the washed lobsters, cover and bring to a boil. Add salt, sugar and chicken stock. The sugar taste is a bit stronger. Be sure to simmer for 10 minutes, then add the green pepper segments. “Two green peppers will do.” Bury them in the soup and simmer for 2 minutes. Put it in a small bowl and pour in sesame oil. Braised lobster makes it more flavorful!!

Note: Add more rapeseed oil and lard. When adding the chicken essence for the first time, just taste it for a little bit of freshness. Taste it again before serving and add a little more chicken essence as appropriate. If the beer does not cover the lobster, add a little water until it covers the lobster. If you like spicy food, you can add more wild peppercorns. If you don’t like spicy food, you can leave out the wild peppercorns, but you should add a little wild peppercorn water. Grilled lobster, usually 3 pounds of lobster for one bottle of beer.

Method 2

Tools/Raw Materials

Fresh crayfish (appropriate amount).

Chopped green onions, garlic and other seasonings.

Methods/Steps

First, you can cut the green onions, chop the garlic (you will need a lot of garlic, the picture just shows the ingredients), and prepare the peppercorns. Chop all the garlic into small pieces and use a garlic press to mash it into garlic paste. We have been liking lighter flavors recently, so we didn’t add salt to the mashed garlic. If you like stronger flavors, you can add some salt and some chili when stir-frying.

Wash the crayfish and set aside. You can cut a knife at the back of the shrimp ball to make it more flavorful.

Heat the pan and add an equal amount of olive oil as the mashed garlic. When the oil is hot, add the peppercorns, then the mashed garlic and 2 to 3 teaspoons of soy sauce and stir-fry over low heat. After it changes color and smells good, add about 2 to 3 spoons of white sugar to enhance the flavor! Stir-fry over low heat for a while and then serve.

After washing the pot, heat a large pot and add olive oil, then add a small amount of peppercorns and stir-fry until fragrant, pour in the crayfish, add two spoons of oyster sauce and stir-fry over high heat until it changes color.

Next, add about two small bottle caps of rice wine and simmer for one minute. (It smells really good the moment you open the lid~)

Pour in the previously fried garlic paste and stir-fry for five minutes. If the taste seems particularly spicy in the middle, you can add a spoonful of white sugar.

Sprinkle chopped green onions before serving. Ding ding ding ~ the hot and fragrant garlic crayfish is ready!

Precautions

If you are using light soy sauce, don't add salt.

It is best to prepare rice wine, but if you don’t have white wine, it’s okay.

The secret to making garlic paste less spicy is white sugar!