Spicy lobster

I didn't finish the first step because I knocked for half a day, and the lobster didn't faint, but it got more aggressive, so I cut off its two pliers. The head shell, the crawfish have a cheek on both sides of the head, and I've removed them, especially the dark ones, which are dirty!

now we're going to have to prepare for the culvert, because it's taken by king, so there's no picture, five ginger chips, thicker slices, six to seven garlics, a knife on the back, 10 vanilla leaves, 3 spoons of pepper, 10 dry peppers, 2 dry peppers, 8 finger peppers and a slash. these are the ingredients, and the ingredients are the taro and the hollow cabbage. the tart's ready and the cabbage's clean. a little hot oil, all the ingredients that were prepared were poured in when the oil was so hot (except for veggies), and then they were turned into a fire, and then they were put in the crawfish and then they were fired in the pot, and then salt, sugar, and when the crawfish became red, they were poured into a beer. i bought three pounds of lobster, and a 600-ml beer was all poured in, boiled up, and put in a cut tart, or some more impenetrable corset, and i like it myself。

The tarmac will be boiled before it's released, and the boilers will continue to boil, with the fire boiling for five to eight minutes, and the fire will continue to boil for 10 to 15 minutes, because the tarmac will taste good only for a long time. Depending on the mix, you can make your own time, put the rinse into another pot, then pour the boiled lobster in, and then put onions and fragrances in!