Spicy lobster
By VicentaLakin
THE HOT SUMMER, ANOTHER YEAR'S SEASON OF PRACTICE, WHEN PEOPLE ARE ASLEEP IN THE MIDDLE OF THE NIGHT, THERE ARE A GROUP OF PEOPLE WHO SIT IN A STREET STAND AND START THEIR NIGHT LIFE WITH THEIR OWN UNIQUE PERSONALITY; THEY ARE ADMIRED BY COUNTLESS “EATING” FANS! MEN'S EUROPEAN CUPS, WOMEN'S TROUPES, FRIENDS' PARTIES ARE FIRST AND FOREMOST SPICY LOBSTERS, AND THEIR LOVE FOR THEM CONTINUES UNABATED. EVEN PEOPLE WHO DON'T LIKE CHILI GET CRAZY. IT'S NO BIG DEAL TO SAY LOBSTER IS A FIGHTER IN A BIG ROW. IT'S NOT ENOUGH, AND IT'S GONNA HAVE TO GO ON AND ON. "WHEN IS THE SPRINGFLOWER AUTUMN, IT'S LATE AT NIGHT." THOSE WHO SAY THIS ARE THE MOST HEINOUS SIN! COLORED RED, SPICY, SPICY LOBSTERS BECOME CLASSIC SNACKS FOR BEER STALLS ON SUMMER NIGHT STREETS. EATING SPICY LOBSTERS AND DRINKING COLD BEER. IT ALSO ADDS A FIRE TO THE HEAT. HOWEVER, THE LOBSTERS SOLD OUTSIDE ARE TOO EXPENSIVE TO GUARANTEE HYGIENE. IN THAT CASE, LET'S START TODAY. SPICY LOBSTER TASTES ARE THE KEY, A COMBINATION OF SPICY, SWEET, SMELLY, SMELLY, AND SO ON, A COMBINATION OF SUBTLE, TRACEFUL FEELINGS THAT SUBVERTS YOUR CONCEPT OF CRAWFISH. IT'S A PERFECT VERSION. IT'S ACTUALLY COMMON PRACTICE. FIRST, WE USE THE OLD COLOR TO DETERMINE THE TONE OF THE TASTE, AND THEN WE ADD A LOT OF SCULPTOR TO ACTIVATE THE FLESH OF THE LOBSTER. THE SMELL OF WINE AND THE SMELL OF SPICY, THE TASTE OF IT SPEAKS FOR ITSELF! LICKING SHRIMP HUSKS WITH SOUP; THE ONLY WAY TO COOK IS TO COOK LONGER, WITH MORE SOUP AND FIRE READY; ENOUGH TIME, BUT AFTER COOKING. TASTES ARE SIMPLE AND SIMPLE, WITH NO SPECIAL, FANCY SPICES, WITH NO PARTICULARLY COMPLEX FLAVORS, WHICH ARE THE MOST COMMON IN LARGE SLOTS AND RESTAURANTS, AND THE SIMPLEST WAY TO LIFT THE TASTE, WHICH IS ACTUALLY DIFFICULT. IT'S A LITTLE SALTY AND SOY, A LITTLE SWEET WHEN IT'S CHEWING, A LITTLE SPICY WHEN IT'S DONE. IT WAS CREATED BY THE GODOFMERCRY MOSES RESTAURANT, BASED ON MY REAL EXPERIENCE, AND SOME OF THE KNOWLEDGE COMES FROM THE WEB. THE CONTENT IS FOR REFERENCE PURPOSES ONLY AND IS A PERSONAL HOBBY AND NOT INTENDED TO SPRAY. IF YOU NEED TO SOLVE SPECIFIC PROBLEMS [ESPECIALLY IN THE FIELDS OF LAW AND MEDICINE], YOU NEED TO CONSULT PROFESSIONALS IN THE RELEVANT FIELDS IN DETAIL。
Recipe Recommendations
- crayfish 1000 grams
- ginger one
- garlic of 5
- geranyl 5 pieces
- huadiao wine 5 scoops
- dried chili 50 grams
- oil 2 tablespoons
- salt 1 scoop
- soy sauce 1 scoop
- bean paste 1 scoop
- soybean paste 1 scoop
- green onions 1 vial
- shallots appropriate amount
- aniseed 6pcs
- millet pepper of 6
- cinnamon 1 tablet
- peppercorns 40 grams
- soy sauce 2 tablespoons
- white granulated sugar 1 scoop
Steps for Spicy lobster

1
Let's prepare the food first。
2
One onion
3
Choose live lobster. After two washes with fresh water in the basin; two spoons of salt in the basin and two hours of immersion of crayfish in the water for better cleaning. Lobsters live in mud; there's so much mud on them. The lobster is washed repeatedly, the shrimp is washed, the shrimp is cut out, the shrimp is sprawled in the middle of the tail to remove the shrimp intestines and clean the leachate。
4
Hot pots of cool oil, first blow a part of the dry pepper。
5
I'll send in good ginger, garlic and pepper。
6
Soybeans and soy bean bean sauce are cut to pieces, and the smell is in the pot。
7
The crayfish is turned into crayfish shells red, the shrimp rolls red, with large piles of dry peppers, cinnamon, fragrances, big foods and peppers。
8
Put the salt in。
9
9. Insert white sugar。
10
I'll use the old color to determine the tone of the odor。
11
I'm gonna go ahead and get some fresh air
12
Add a lot of bouquets to activate the crawfish flesh
13
Join the water supply and the crawfish。
14
When the onion caps are evened and burned in fire for 15 to 20 minutes, the juice does not have to dry up the soup and half-dry the juice; just put onions on the flowers。