Chinese Crayfish With Garlic Sauce Recipe
Between June and October, Nanjing city filled with a variety of large and small crayfish restaurants. The taste of crayfish is rich —— colorful, spicy, garlic, juicy, dry fried, and salted egg taste...... My favorite is the garlic taste! After eating up crayfish, add a piece of hand-rolled noodles, the noodle will absorb soup juice and wrap with salty and fresh garlic paste. Having noodles with crayfish soup will be the best thing I have in the summer.
1000 g crayfish
250g minced garlic
1 bottle beer
1. The best crayfish have a green shell, thin shell, and tight meat.
2. You can use ordinary beer instead of cooking wine.
2. 250ml beer for 1kg crayfish.
3. Add chicken powder if you desire. No chicken powder is still ok since the crayfish have its own fresh taste.
Minced 500g garlic paste and set aside. Wash crayfish with a brush. Do not cut gills and tail, or the crayfish meat will not be tender!
Add 2 tablespoon oil in the pot. Stir fry the crayfish.
Do not add water, add beer instead! If you want to have more soup, add 1.5 bottle of beer. Normally, we use one bottle of beer. Add until beer can cover crayfish.
Bring to a boil over high heat. Add sugar, salt, and extra garlic.
Boil until soup become thicky. You can add the salt or sugar if you desire. Personally, I prefer salty and fresh with a little sweet!
Cook until the soup thickens enough. Then, you can add chicken powder if you like. Turn off the heat and cover the pot, simmer for 5 minutes, let the crayfish tastier! Serve and enjoy!.