Spicy spicy fingers for lobster
By VicentaLakin
Summer inflammation, why don't we have a spicy lobster with iced beer? This spicy crawfish, which is so sweet that you can eat it, you can't spare the soup on your hands。
Recipe Recommendations
- crayfish 2.5 kg
- glutinous rice wine 1 bowl
- dried chili 0.5 bowl
- Garlic seeds 5 capsules
- ginger slices 5 pieces
- Pi County bean paste 2 tablespoons
- octagonal of 2
- cinnamon 1 block
- geranyl 3 tablets
- oyster sauce 1 scoop
- white sugar 1 scoop
- salt 1 scoop
- soy sauce 1 scoop
- soy sauce 0.5 spoon
- pepper 5g
- shisanxiang 2 grams
- edible oil appropriate amount
- salty and sweet
- burn
- an hour
- senior
Steps for Spicy spicy fingers for lobster
1
Lobster 2.5 pounds, wash it over and over again, go to the shrimp line, cut the head triangle, go to the sandbag。
2
Chili clips, fragrance leaves, peppers, eight horns。
3
Ginger slices, garlic slice spare。
4
The rice wine's back up。
5
The boiler is filled with appropriate quantities of oil, which is 80% hot, and the shrimp is blown up for about five minutes with asphalt。
6
A small amount of oil is left in the pot, and the next two spoons of soybean bean bean sauce are made of red oil. All right, all right。
7
And pour in rice wine, and then add two bowls of fresh water, and add raw, old, oil-consuming, 13 fragrances, salt。
8
It's a fried shrimp, and it's 6-8 minutes dry in a fire, with a little sugar and a little fried, and it's out of the pan。
9
The finished chart。
10
The finished chart。Spicy spicy fingers for lobster Make Tips
1. The process of either blowing up or burning should not take too long, otherwise shrimp will be too old to affect the taste. Not too much chili, not too much material, or it'll take the smell of lobster itself. 3. If there is no rice wine in the home that can be replaced by water or beer。