Spicy lobster
By VicentaLakin
It's late for the spicy lobster season, and it's a pleasure to invite three or five of our best friends to stay out of the house and enjoy the spicy stimuli at home. Let's teach you how to make a hot lobster at home!
Recipe Recommendations
- crayfish 1000g
- chili noodles 50g
- onion 20g
- Jiang appropriate amount
- garlic appropriate amount
- bean paste 1 teaspoon
- pepper 20g
- oyster sauce 1 teaspoon
- spiced powder a little
- vegetable oil 200g
- beer 1 cup
- aniseed of 5
- white sugar 10g
- cinnamon 10g
- fennel appropriate amount
- dried red pepper of 4
- soy sauce 1 teaspoon
- Angelica dahurica 10g
- geranyl appropriate amount
Steps for Spicy lobster
1
Run the lobster in the water for a while and change the water several times. There's a live lobster coming in, and the lobster is washed with vegetables。
2
The bowl is filled with pepper noodles, it's set on fire, it's warmed up in a pot, it's boiled into pepper; some oil is left in the pot。
3
In turn, onions, ginger, garlic, peppers, red peppers, pepper sauce in the pot are coming out of the crayfish。
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. It's easy to make a spicy lobster at homeSpicy lobster Make Tips
the impact of chili oil, soy sauce, is critical to the taste, and the choice of a good quality raw material, 2. the specific use of spices and spices may be added to its preference 3. in order to maintain the shrimp taste, only 15s4. prawns are purchased for shrimp crayfish, which is then removed from the shrimp wire and shrimp head before eating them. the shrimp must not go to the shrimp line until it's in the pot, and once it's back to the shrimp line, the shrimp will be loose during the cooking process, and it will lose its elasticity and affect its taste