Grilled crayfish

Overview

Crispy on the outside and tender on the inside, salty and delicious, a must-have for drinking

Use a toothbrush to clean the head and abdomen of the crayfish. When brushing, keep the faucet running and rinse while brushing
Use scissors to cut diagonally from under the eyes at a 45 degree angle
Use a toothpick to pick out the sandbag
Pull out the shrimp line from the middle of the tail
Wash five to six times
Prepare spices
Wash the spices and drain
Use Arowana AE pure coriander oil to stir-fry spices
Stir-fry until fragrant
Pour in the lobster and stir-fry over high heat
When the lobster changes color, add sweet flour sauce and sugar and stir-fry evenly
Add light soy sauce, dark soy sauce, salt, black pepper and beer, stir-fry evenly and simmer over high heat for ten minutes, then reduce to low heat and simmer for fifteen minutes
During the stewing process, cut the coriander well
Add oyster sauce and red oil and reduce the juice over high heat
Add coriander
Stir fry evenly and remove from the pan