Spicy lobster tail
By VicentaLakin
Recipe Recommendations
- lobster tail 200g
- Haorenjia Crayfish Sauce 60g
- onion appropriate amount
- edible oil 30g
- Jiang appropriate amount
- garlic appropriate amount
Steps for Spicy lobster tail
1
Preparation maps: all onions of ginger and garlic are filmed with a knife in order to spark the scent, lobster tails wash clean water with kitchen napkins and a bag of lobster。
2
At 180-200 degrees, 200 grams of lobster tails were blown up and coloured。
3
30 g of edible oil in the pot。
4
60 g lobster。
5
It's a fried lobster tail fire。
6
add 200 g of water (or beer - but with different tastes) and a cap for about five minutes. don't open the hood immediately after the light fire and continue for a few minutes。
7
A few minutes later, the chowder will be in the soup juice, which will allow the lobster tail to continue to mature, and will avoid cooking too long to turn meat into wood. The crayfish tails will be turned when the soup is cold, and it will be better to eat in the fridge after the night。