Chon-Yon
By VicentaLakin
Lobster and crabs on the east coast, love, wood. Maine lobster. Do it now, fresh
Recipe Recommendations
- lobster two
- onion appropriate amount
- Jiang appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
Steps for Chon-Yon
1
Pre-processing: Americans are used to cutting open and cleaning up clips. As suggested on the Internet, the husband pissed first and was said to taste better. Fat, brain, all gone, only big edible。
2
I forgot to take a picture of the lobster. Lobster blocks suck water in the kitchen with paper, wrap it with powder and fry it to the colour orange red. This step will make the subsequent soup thick and ensure that the shrimp remains。
3
Oil in the pot, screeching onions, pouring into fried crayfish, pouring out chicken wine, a little water, and so much soaking in the fire and only so thick in the bottom of the pot. Out of the pot。