The method of splashing garlic oil on crayfish

Need ingredients

crayfish

350g

oil

30g

onion

6g

ginger

6g

garlic

80g

paprika

30g

Pepper

5g

thin soy sauce

5g

salt

3g

Oyster sauce

6g

shallot

5g

chicken essence

2g

Method steps

1. Clean the crayfish with a toothbrush and soak them in salt water to spit out impurities.

3. After boiling the water in the pot, add scallions and ginger.

5. Peel and rinse the garlic thoroughly, then cut off the roots with a knife to make it easier to press the garlic paste.

7. Pour oil into the pot, heat over low heat until 60% hot, then turn off the heat.

8. Put a little garlic in first. If it's not burnt, you can put it all in and let the remaining heat fry the garlic until fragrant.

9. Scoop three spoons of garlic sauce, add chili powder, and top with chili pepper.

11. Take a portion of garlic sauce and mix it well with steamed crayfish.

13. Finally, sprinkle with scallions and garlic sauce.

15. The aroma is overwhelming.

Tips

1. Clean crayfish thoroughly with a toothbrush.

2. Remove the sand line on the stomach and tail of crayfish when eating, so that the shrimp meat will be firm and the head will be intact.

3. The oil should not be too hot. Be sure to turn off the heat before putting the garlic paste in, otherwise the whole will be burnt. While frying, you need to use the back of a spoon to roll open the stuck pieces.

4. The second round of hot oil should not be too hot, otherwise it is easy to fry the chili noodles black.

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