Taste lobster

1

Lobsters are put in water with a little salt for one day to rest, during which time the water is changed several times, until the water is purified

2

Lobster has dried up water, dropped into deep, large containers, pouring in a large quantity of second pots, white vinegar, salt, so that the crawfish throws out the remaining stains of the body and falls

3

Washing the shrimp again with water, washing it clean with a brush, stripping out the shrimp skull, tearing out the shrimp gills and removing the so-called shrimp yellow, pulling the shrimp intestines out of the middle of the lobster's tailnail, slashing the shrimp back and washing them with water

4

Scratches, garlic skins, fragrances like chili chili, cinnamon, fragrance, and sour hair

5

I put a lot of oil in the pot, it's hot and hot, and I'm treating clean lobsters all over the shell until they're red

6

We'll leave the oil in the pot, we'll have ginger, garlic, cinnamon fragrances such as dry chili, violet and soybeans

7

One minute of crawfish boils, pepper sauce, platinum oil, steamed fish oil, two pots of fried meat

8

The soup, the fire boils, the vinegar, the fire boils for 10 minutes, salt, boils for 10 minutes to the cuisine, boils with white pepper and boils with the vegetables that you like, pours the sorbs together with the soup into a dry or hot pot, soaks onions or cuisine

1. For the shrimp, be sure to choose freshwater shrimp; the shells should be soft, the meat tender, and the color relatively light. Shrimp with blackish shells that feel hard to the touch and appear very large are "iron-shell shrimp"; they have little meat and the texture is tough, so they are hardly worth eating. 2. When buying shrimp, you should pay attention to whether the abdomen is clean; clean shrimp are pond-raised or wild aquatic products. 3. Crayfish need to purge their waste. Keeping them in clean water for a while will help clean them up, then soak them in Erguotou (Chinese liquor), white vinegar, and salt. Firstly, this disinfects them; secondly, it causes the crayfish to expel residual waste from their bodies; and thirdly, it stuns the crayfish, so you don't have to worry about them pinching your hands during subsequent handling. 4. I don't know the biological name of that yellow-green clump inside the shrimp head, but I know that if you want to keep it for eating, you can only cut the head, and the price of cutting the head is that the dirtiest gill part on the shrimp will accompany you through every step of subsequent cooking and eating. The dirt, bacteria, and everything in the gills will spread to the surface of every shrimp and every corner of the soup, without exception. That is all I will say. 5. A pot of fresh broth ensures the base flavor of the spiced crayfish, so the soup is very important. If you don't have stock, chicken broth or pork bone broth will work fine. 6. Purple perilla is the soul of Hunanese aquatic cuisine; it can remove fishiness, enhance aroma and freshness, and drive away cold. If conditions allow, give it a try; it is suitable for any aquatic product. 7. Making a slit on the back of the shrimp is not very troublesome, yet it allows the savory taste of the soup to penetrate the shrimp meat more easily, and also allows the freshness of the shrimp meat to diffuse into the soup. Why not do it? For shrimp without a slit, don't you have to dip them in a seasoning sauce or soup to find them tasty? Hehe, that kind of flavor merely floats on the surface of the shrimp meat.