Spicy lobster
By VicentaLakin
Spicy lobsters, also known as long-salary shrimps and spicy lobsters, are the famous Han snacks in Hunan province, made of crawfish, spicy, radiant, smooth and spicy. The end of the 20th century began to spread throughout the country as a classic snack for people's beer stand on summer night streets. Summer is the season for lobster。
Recipe Recommendations
Steps for Spicy lobster
1
First, we treat crawfish, and then buy returning crawfish to rest in clean water for an hour, drop a few drops of perfume in the water, so that they can be selected to excrete the intestinal stains。2
The resting lobster washes three more waters, washes the stains on its surface as far as possible, then puts them in containers, and is immersed in white wine for half an hour, of course, at a time when the lobster is still alive, which is also conducive to the infestation and leaching of the lobster. When we're immersing the lobsters, we can prepare the supplements, cut the large part, slice the ginger, and scratch the garlic。3
We can do the next step with a fully immersed lobster, first brushing the head and abdomen with a toothbrush, which is not so optimistic, and still necessary to clean up, to prevent the crawfish from being caught, suggesting gloves。4
Then it removes the gland of the head of the shrimp, and it removes the first half of the head of the lobster with scissors, which is the yellow part。5
And here's the removal of the shrimp line, which is simple, with the crawfish tail split into three petals, squeezing the right and left of the middle and pulling out with the shrimp line。6
Two more water washes of the processed lobsters, and a back-up after the drying. The hot pot is lit with a proper amount of edible oil, and the hot pot with cold oil is then added with an onions of garlic, which is then turned into a small fire, which avoids the pan, which is then turned into dry peppers, peppers, vanilla leaves, and grassfruit, which is then turned into fire when the scent comes out。7
When the crayfish changes colour, a small amount of water, a pan base, white wine, sugar, an appropriate quantity of salt (not to mention that the bottom is salty) is added to the crayfish, and then the fire opens and turns into a small fire for 15 minutes。8
A small collection of juice before a pot is opened and a full-spicy lobster can come to the table。