Wine, spicy lobster
By VicentaLakin
LAST SATURDAY I ATE CHICKEN CLAWS AND SUNDAY LOBSTER, AND THIS IS ANOTHER SUNDAY MORNING! TWO HOURS AGO, SOMEONE WAS SAYING, "IF WE DON'T BUY THESE BUNS OF NOODLES AND GET SOME MONEY, WE'LL HAVE ANOTHER LOBSTER. IT'S LIKE A CRAWFISH. LOBSTER COOKS, WITH TWO POTS OF BEER, WINE AND SPICY SPICES. SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK. IT'S SAFE TO EAT, TO EAT, TO BUY LIVE SHRIMP FOR A FEW HOURS IN THE WATER, TO WASH AND WASH, AND THEN TO FRY. IF YOU DON'T DARE... GIVE THE TIMID ONE: USE THE KITCHEN GLOVES FOR A GENERAL, WARM WATER AND CLEAN IT UP. IT'S NOT HERE TO SAY THE GOOD THINGS ABOUT BEER. THE PEOPLE WHO READ MY RECIPE KNOW THAT I ALWAYS USE IT. WHITE WINE AND N+1 GARLIC, GINGER FOR FUNGI, WINE IS ESSENTIAL
Recipe Recommendations
- crayfish 30 rats
- erguotou 40ml
- beer 1 bottle
- Signature chili sauce 30g
- Wangjiadu Spicy Fragrant Pot Material 40g
- Spicy dried peppers appropriate amount
- pepper appropriate amount
- the pepper appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- shallots 2 pieces
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- medium spice
- fried
- ten minutes
- simple
Steps for Wine, spicy lobster
1
Crawfish buys it, keeps it in the water for hours, cleans it up
2
Temperature water (approximately 60-70 degrees), a little 20 seconds, freshen up
3
Prepare the boiler, as shown
4
Fire, fragrance, then ginger, garlic, fragrance, pepper sauce, fried
5
Put it in the lobster and go back to work
6
two potheads, 40ml by the pot
7
One beer, one fried, one onion cap, one fire, ten minutes
8
Quantities of salt, spices, pots