stir-fried lobster tail
By IsabellRau
Crayfish is not only white and tender in meat, delicious in taste, high in protein, low in fat, and rich in nutrients. Lobster also has medicinal value. It can eliminate phlegm and relieve cough and promote muscular healing of wounds after surgery. Summer is the season to eat lobster. This stir-fried shrimp tail is easy to make and is the most common dish on my table.
Recipe Recommendations
- lobster tail 400 grams
- green pepper appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- salad oil appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried lobster tail
1
Prepare the materials.
2
Heat the oil in the pan, add the ginger and onion sections and garlic slices and stir fry until fragrant.
3
Pour in the lobster tail, add cooking wine, stir fry until the shell turns red.
4
Add a little water and bring to a boil over high heat. Add lobster yellow and turn to low heat.
5
Drain the soup, add green pepper slices, stir fry, add a little salt and serve.