Spicy lobster
By VicentaLakin
Spicy crawfish, also known as spicy crawfish, long-salary shrimp, sorbent shrimp, etc., are the famous traditional snacks of Hunan province, made of crawfish, spicy and spicy, colourful, smooth and spicy。
Recipe Recommendations
- crayfish 1000 grams
- Crayfish dressing 200 grams
- salt appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- Weijixian soy sauce appropriate amount
- oyster sauce appropriate amount
- beer appropriate amount
- dried chili appropriate amount
- dry pepper appropriate amount
- black pepper appropriate amount
- white vinegar appropriate amount
- sugar appropriate amount
- white sesame appropriate amount
- shisanxiang appropriate amount
Steps for Spicy lobster
1
Raw material at a glance。
2
Lobster is clean, head, torso, tail. It's good to take a knife off the tail. Salted and immersed in white vinegar for 10 to 20 minutes. The restaurant did not break its torso, and the home ate it to make it cleaner, and the small tentacles were cut off, leaving only large clamps。
3
After burning the water in the pot, the crawfish and the wine were poured into it for two minutes. This step was made to ensure that the oil from the back fried lobsters was not so obscurous that the oil could continue to be used。
4
The hot pot is burned up to 60% of the heat and is blown up by lobsters for one minute。
5
They're gonna blow up the crawfish。
6
It's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, and it's hot, it's hot, and it's hot, and it's hot, and it's hot。
7
Hand-made crawfish sauce, and the supermarket sells them, and if they don't, they'll be fine。
8
When you're done with the crawfish, you're ready to put it in the sauce. Salt, flavour, chicken, black pepper, very fresh sauce, oil consumption, sugar, 13 fragrances, secret sauce. If there's no secret, we'd better put more on the 13th. After all the spices were released, the fire started and the fire started, so the sauce was wrapped in crayfish。
9
When a beer is poured into the fire, the lids of the pot are suffocated for 20 minutes, the water must be over the lobster, the beer is not enough and the water can be cleaned in appropriate quantities. After 10 minutes of dry cooking, it is recommended that it continue。
10
In 20 minutes, the fire gathers juice and prepares the pot. Watch out for the juice。
11
Load ready. In order to look good, the lobster can be tweaked and sesame white and corrugated。