How to make garlic crayfish – crayfish recipe

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By Wzp123

The crayfish season is coming, and everyone is starting to make crayfish. Garlic crayfish is more suitable for children and the elderly.

How do you clean crayfish before cooking?

Step 1 | Use “saline alkali water”

No matter what flavor the crayfish plans to make, don’t rush to brush it with your hands. First, rinse off any visible dirt and weeds on the surface of the crayfish with clean water. Then, hold it in a high bowl, add just enough water to cover the crayfish, sprinkle 3-5 tablespoons of salt and an appropriate amount of baking soda, mix well, and let the crayfish rest in saline alkali water for 30 minutes. The use of salt and baking soda aids can easily remove the black dirt attached to the crayfish, so the entire plate of water raised is dirty.

Step 2 | Brushing crayfish

After resting for a period of time, the crayfish repeatedly rinsed to remove any visible mud and dirt. At this time, the black dirt on the head and abdomen of the crayfish, which had originally attached to it, became much cleaner and whiter. At this point, all you need to do is use a shoe brush or toothbrush to brush the crayfish’s abdomen up and down, and clean the remaining black and dirty matter by brushing.

Step 3 | Trim and remove shrimp lines

After brushing and cleaning the head, abdomen, claws and other parts of the crayfish, firmly grasp the crayfish, cut the claws flat, and then turn the crayfish upside down, pinch the middle of the tail, slightly raise it, twist and pull, and pull out the shrimp line.

Step 4 | Opening the Shrimp Head

After the crayfish is cleaned and trimmed, the final step is to open the head of the shrimp. Use scissors to cut the joint of the head and gently pull it out to remove any dirt from the head.

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Then try this garlic butter crayfish made with goldfish cooking oil

Garlic crayfish practice

The crayfish season is coming, and everyone is starting to make crayfish. The minced garlic method is more suitable for children and the elderly.


  • 1 induction cooker
  • 1 pot



  • 2 catties crayfish
  • 5 heads garlic
  • 1 can beer
  • a little coriander


  • 1 scoop oyster sauce
  • 2 scoops soy sauce
  • a little vinegar
  • 3 grams sugar
  • 2 grams Salt
  • 3 pieces Ginger


  • Buy fresh crayfish, soak them in light salt water for 30 minutes after buying them, and then brush them carefully several times with a brush to clean them.
  • Use kitchen shears to cut off the legs of the shrimp.
  • A piece of blade in the middle of the crayfish tail, rotate and pull again, and the shrimp intestines will be pulled out.
  • The crayfish are too dirty, I also cut off a part of the shrimp head to remove the shrimp brain and leave the shrimp yellow.
  • Get all the materials ready.
  • Peel the garlic, and use a cooking machine to grind the garlic into minced garlic, not too fine. Garlic is more fragrant.
  • Put the crayfish into the blanching water after the water boils, cover the lid and blanch for 2 minutes, remove and drain.
  • On medium heat, pour more oil into the frying pan, when the oil is hot, turn off the heat. Add minced garlic and stir fry.
  • After the minced garlic has a strong aroma, turn on the fire, add the oyster sauce and stir fry evenly.
  • Pour in the blanched crayfish and stir fry.
  • Add ginger. Add soy sauce and vinegar. Add sugar. Stir fry the seasoning and crayfish for a while.
  • Pour in the beer, the amount is not over the crayfish.
  • Add star anise and bay leaves.
  • Reduce heat to medium, cover and simmer for 10 minutes.
  • After stewing, add salt to the crayfish, stir fry evenly, and collect the juice on high heat. The juice does not need to be too dry.
  • Garlic crayfish is ready. Garnish with cilantro.
  • Plate it, serve it, pour beer, it's delicious.
  • It is so delicious that even the soup is not spared, and it can also be used for noodles.


1. Crayfish must be bought fresh, dead shrimp cannot be eaten. 
2. Crayfish blanching is to make the shrimp meat firm and elastic, and it can also be fried. 
3. Generally, I remove the intestines and heads when dealing with shrimps, which is more hygienic.
Course: cray
Cuisine: Chinese
Keyword: garlic aroma

There are skills in cooking delicious dishes. Every dish of mine has a small trick. If you search for “Recipe website”, you can directly view my recipes!

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  1. Kiko Morris says:

    5 stars
    Marvelously delicious! Easy and fast.

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