• Wash the fresh crayfish under cold running water and brush the dirt off.
  
• Bring a large amount of water to boil and blanch the crayfish for 2 minutes.
  
• Clean the crayfish by removing the intestines.
  
• Chop the garlic cloves with the use of a food processor.
  

Cook the crayfish

• Warm cooking oil in a wok over a high heat and stir fry the crayfish, add salt, chicken stock powder, chopped garlic and the beer, then cook for 5 minutes.
  
• Reduce the heat, remove the cooked crayfish, keep them aside and reduce the garlic broth for another 5 minutes. Season to taste. Arrange the garlic crayfish on the service tray and spoon the garlic broth over.