🦞garlic Crayfish Tails
by Bluegrass Mint
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Cut the garlic into minced garlic, put deep-fried minced garlic in the pot, fry until golden, pour out together with the garlic oil for later use. Put light soy sauce, cooking wine, oyster sauce, white sugar, salt and chicken essence together for later use.
2. No need to brush the pot, put a proper amount of cooking oil in the pot (not too little), between frying and frying
3. When the oil is about 70% hot, pour in the washed crayfish tails, stir-fry for half a minute to 40 seconds to serve (in any case, the time should not be too long), the purpose is to fry out the moisture of the raw lobsters, which will save more water. The taste and smell will be smelly, and at the same time it can play a role in sterilization.
4.
The fried lobster tails are bright in color and very attractive.
The reason why we use stir-frying and not blanching is because one person will have a little bit of water, which will affect the taste, and another person feels that the blanched shrimp tails will taste a little fire.
5. Stir-fry the minced garlic with garlic oil and a little green onion and ginger.
6. Add the juice prepared in advance.
7.
Pour the shrimp tails and add beer as you like. If you like more juicy, add a little more. I usually put a little bit less.
After it boils, the small fire simmers for a few minutes.
8. If you don’t like the juice, you can just consume the soup at the top of the pot.
9. Dionysus dishes, simple and easy to make, zero failure! Come and try it, if there is no lobster tail, the shrimp is the same!
Tips:The amount used depends on personal taste. If you are in doubt, you can put a little bit less first, and taste and add it when you slurp at the end. I personally suggest that it tastes better if it is salty.
