Spicy lobster
By VicentaLakin
Spicy lobsters, also known as sauerkraut shrimps, spicy lobsters, spicy lobsters, spicy lobsters, crayfishes, 13 spicy lobsters, “sacky” etc., are made from pickles, i.e. the ravioli, which have been developed in places such as the river basin, the Toyako region and the Xanxi mountains。
Recipe Recommendations
- crayfish 1500g
- green onions 30g
- garlic 40g
- ginger 30g
- dried chili 30g
- pepper 40g
- cooking wine 20g
- soy sauce 10g
- white granulated sugar 10g
- chicken essence 3g
- pepper 5g
- shisanxiang 10g
Steps for Spicy lobster
1
The lobster was cleaned with a brush。2
The dirty parts of the lobster are on the head and the shrimp intestines, with scissors slashing the head, and the shrimp intestines, if you don't mind。3
Burn oil in the pot, burn fire, put peppers and peppers in the hot oil. You can't throw chili with scissors. When chili smells like lobster. Remember, there's gotta be more oil, more oil, and then fire. Little fire doesn't smell chili。4
Three minutes after the lobster is fried, 13 fragrances, more salt, more soy sauce and less sugar. Put some water in the end. Cover it up5
A small fire is put in a green pepper for 15 minutes, a beer pours in, and five more minutes when the soup is thick enough to come out of the pot, with a small amount of perfume, white sesame pellets, and a cuisine on the table。Spicy lobster Make Tips
Lobster consumption should take place within two hours, burnt lobsters are too long in the middle of the soup, shrimp shells will become dark red, shrimp meat will shrink and taste salty. In the event that the hotel is launched and the daily usage is uncertain, the lobster that cannot be sold in time can be recovered and placed in a fresh refrigerator with a protective membrane, before being heated in the soup. If you're going to heat the pot, you can't burn it with fire, you can't boil the soup and then put it into lobster, and you can put cold lobsters into cold soup until they're boiled