There's a spicy lobster
By VicentaLakin
It's late for the spicy lobster season, and it's not so bad to invite three or five of our best friends not to go out and enjoy the spicy stimuli at home。
Recipe Recommendations
- crayfish 1000g
- beer 1 cup
- chili noodles 50g
- aniseed of 5
- onion 20g
- white sugar 10g
- bean paste 1 teaspoon
- cinnamon 10g
- fennel appropriate amount
- pepper 20g
- dried red pepper of 4
- oyster sauce 1 teaspoon
- soy sauce 1 teaspoon
- spiced powder a little
- Angelica dahurica 10g
- geranyl appropriate amount
- vegetable oil 200g
- Jiang appropriate amount
- garlic appropriate amount
Steps for There's a spicy lobster
1
There's a live lobster coming in, and the lobster is washed with vegetables。
2
Light the fire, heat the oiled shrimp in the pot, pour it on the paprika face, cook it into pepper oil; leave some oil in the pot。
3
The onions, ginger, garlic, peppers, red peppers and pepper sauce are in the pot and the smell of shrimp is coming up。
4
The three pieces of raw crayfish are put in the boiler and added to the pre-cooked chili oil, salt, neptunium oil, raw smoke and sugar. The soup is 1.5 hours。
5
Add prawns to the pot with oil, heat them up to 200 degrees Celsius and blow them up in 15 seconds。
6
Pick up the pot, put in chili oil, onions, ginger, garlic, big stuff, cinnamon, apricot, prawn, white tea, peppers, red peppers, soybean sauce。
7
Beer was added to the pot, soup juice was made, fragrance leaves and fried lobsters were prepared for 10 minutes with a hot shrimp。
8
Pull out the lobster and pour the sauce on it. It's done。There's a spicy lobster Make Tips
the effects of pepper oil, soy sauce, are critical to the taste, and the choice of good quality raw materials is essential; 2. the specific use of spices and spices can be added to their preferences; 3. only 15s are required to maintain the shrimp taste, and the crayfish is purchased as shrimp crayfish, which is then removed from the shrimp wire and the shrimp head before eating the lobster. the lobster must not go to the shrimp line before it goes down, and once it goes back to the shrimp line, the shrimp will loose in the course of cooking, thus losing resilience and affecting the taste, as the best shrimp is wasted。