Spicy 13-spicy lobster
By VicentaLakin
[Conditions]: Lobster 1 pound, ginger, garlic 4 petals, 13 spicy, dry pepper, pepper, rice wine, sugar, eight horns, cinnamon, salt, raw, old smoke, vegetable oil。
Recipe Recommendations
- crayfish 1 kg
- ginger and garlic 4-merous
- shisanxiang 20g
- dried chili a
- the pepper a
- medium spice
- explosion
- half an hour
- ordinary
Steps for Spicy 13-spicy lobster
1
Clean up the crawfish and head to the intestines. The article ended with a crawfish wash. Don't love me too much. It can be soaked with hot water for two, three minutes, so it's clean, and it's ready for eight centipedes, guacamole and pepper. Cooking for lobster
2
A little bit ofseed oil pours into the pot, and when it's hot, it blows up the scent of pepper. This allows the vegetable oil to be unsavory) and then put in ginger garlic, dry peppers, eight horns and cinnamon rolls. A lot of people like to make red oil with soy sauce, but I personally think that canyon oil is much less delicious than soybean, and not covered in the smell of soybean petals. The crawfish in question continues to turn into a different color, adding salt, raw, old and 13 fragrances。
3
Sodium, pouring rice on the side of the pot, then adding a large bowl of fresh water, and a little firecracker to make the soup thicker, for about five minutes. There are a lot of bacteria on the lobster that must be cooked and then eaten, so the amount of time that can be cooked can be extended. Six, when the soup is dry, you can cook with a proper amount of sugar. If you feel that salt is not enough to deteriorate, you can add some salt for a little while。Spicy 13-spicy lobster Make Tips
It's gonna blow up the crayfish shell with hot oil