Spicy lobster
By VicentaLakin
Spicy lobsters are also called long-salary shrimps and spicy lobsters. They are famous Han snacks in Hunan province. They are made of crayfish. They are spicy, radiant, colourful, smooth and spicy. The end of the 20th century began to spread throughout the country as a classic snack for people's beer stand on summer night streets。
Recipe Recommendations
Steps for Spicy lobster
1
The lobster washes twice before the salt water is immersed for about two hours before cutting off the feet of the shrimp and removing the shrimp wires to filter the water。
2
When all the sauce is ready, the hot pot pours into the right amount of vegetable oil onions, ginger, garlic, peppers。
3
Lobsters pour into the shell red, and in turn put on leaves, aroma, peppers, raw smoke, old smoke, vinegar, wine, sugar, godmothers。
4
The crayfish is unfilled, the sprouts are in the fire, the water is in the water, the juice is not out, and some is left, and a little bit of onion stubble is put into the pot。
5
If you don't eat the crawfish that you've made in the crumbs, you can eat the crayfish。