Garlic crayfish vermicelli (with detailed instructions for cleaning crayfish) How to make

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  1.Handling crayfish is a technical job.After buying the crayfish, soak it in salt water for 1-2 hours to spit out the dirt inside the crayfish before cleaning it.Use scissors to cut off one-third of the crayfish's head (do not cut too much to leave the shrimp paste.) Use the tip of the scissors to dig out the black sac-like object inside the head - the shrimp stomach (if you are afraid of being bitten, you can remove the small lobster Lobster knocking out, these processes are quite cruel).Gently rinse the crayfish head with running water to remove dirt, being careful not to wash away the yellow paste.Pinch the middle wing of the crayfish tail with your hands and twist it left and right to remove the intestines.Use a toothbrush to clean the belly of the crayfish.

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  2.Break the crayfish open on the back Don't break.Use white wine to marinate to remove the fishy smell

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  3. Soak the vermicelli in boiling water until soft and cut into pieces

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  4. Stir-fry the minced garlic - Pour more oil into the pot, add the minced garlic and stir-fry, then add chili, salt, chicken essence, sugar, oil and white pepper and stir-fry until fragrant.

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  5.Add part of the garlic sauce Mix the vermicelli evenly, and spread the vermicelli evenly on the plate

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  6.Spread a thin layer of garlic sauce, spread the crayfish on the vermicelli, and spread the remaining garlic sauce evenly on the crayfish

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  7. Steam for 10-15 minutes, then sprinkle with chopped green onion and drizzle with steamed fish soy sauce.Pour hot oil on it