The Most Authentic Garlic Lobster Recipe (perfectly Restore The Authentic Taste of The Lobster Shop)

Name: The Most Authentic Garlic Lobster Recipe (perfectly Restore The Authentic Taste of The Lobster Shop)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2.5 kg crayfish; 500-700g (scared 😄) garlic; 50-200g Millet pickled peppers; 1 bottle beer; A bit saltier than usual salt; 7 tablespoons (we don’t like sweet ones) Sugar; Simple ingredients to make delicious dishes

by Little Benz's Maoma's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Among the many flavors of crayfish, one of my son’s favorite varieties, even the soup will be used to make rice.

Compared with the taste of his favorite restaurant, it is almost perfectly restored. The restaurant will have a frying pan before cooking. I always think that if the operation is not good, it will make the crayfish meat hard at home.

Compared with other areas on the Internet, the garlic crayfish is slightly sweeter, but it is slightly sweeter, but it is because of the sweetness that it better outlines the taste of crayfish...

The main thing is: my son likes 😄...

Ingredients

2.5 kg Crayfish
500-700g (scared 😄) Garlic
50-200g Millet Pickled Peppers
1 bottle Beer
A bit saltier than usual Salt
7 tablespoons (we don’t like sweet ones) Sugar
Simple Ingredients To Make Delicious Dishes

The Most Authentic Garlic Lobster Recipe (perfectly Restore The Authentic Taste of The Lobster Shop)

1. Bubble the water first to make the crayfish spit dirty. Be careful not to put too much water, just submerge half of it, and change the water several times in between. Then use a brush to clean the crayfish.

The Most Authentic Garlic Lobster Recipe (perfectly Restore The Authentic Taste of The Lobster Shop) recipe

2. Cut off the tentacles on the head.

3. Cut off the small tentacles in front of the big paws.

4. Pull out the middle piece of the tail to remove the gut. This step can also be omitted. It is said that the tail meat will be loose by doing so. The restaurants are not removed.

5. This is the gut that was pulled out.

6. If you want a deeper flavor, you can cut the middle of the tail. The son said that anyway, the meat is peeled and eaten with marinade instead of cutting. Listen to my son, don’t cut it anymore. 😄

7. Peel all the garlic well, this is a big project 😂...

8. Put half of the garlic in the food processor, put 50-200 grams of soaked millet pickled peppers (if you like more spicy), add beer to submerge the garlic heads, and beat them into a paste.

9. In good condition. The key to whether the garlic crayfish is delicious.

10. Cut the other half of the garlic into coarse particles.

11. Pick up the oil pan, put a little more cooking oil in the usual cooking oil, and put in the drained crayfish when the fire is slightly smoking. Stir fry until the color changes.

12. Pour the garlic paste into the pot and stir fry evenly.

13. Adding the remaining beer can be as good as the crayfish, and you can add water if you don't have enough. Add more salt to taste, I put about two tablespoons of salt. Add 7 tablespoons of sugar. Cover, boil on high heat and simmer for 15 minutes. If you don’t like sweetness, you can reduce sugar as appropriate.

14. Add minced garlic and mix well. Continue to cook for 5 minutes on low heat. If you want crushed garlic to taste harder and more grainy, cook it for a short time.

15. Here is a bottle of beer 🍺...😄

When serving, pour out the lobster first, and then pour the soup on the crayfish, so that the garlic is on the surface.