Thirteen fragrance lobster
By VicentaLakin
Thirteen crawfish, as popular, hot and hot, colored red, smelly, smelly and fragrance, have the characteristics of aroma, spicy, fresh, fragrance, sweet, tender and soak。
Recipe Recommendations
- crayfish 2500g
- green pepper 20g
- onion 20g
- garlic 20g
- ginger 20g
- Pi County bean paste 50g
- pepper 20g
- chili 20g
- grass fruit 10g
- Radix aucklandiae 9g
- xiangsha 6G
- dried chili 20g
- Fructus amomi 10g
- geranyl 10g
- cumin 10g
- Caokou 10g
Steps for Thirteen fragrance lobster
1
Heating oil to 70% heat, blowing up the scent in red pepper, then adding Xu Jianjian lobster sauce and coarse pepper powder to spill the spicy。2
Put onions of ginger slices into the casserole, then lobster in the casserole。3
A small amount of salt, sugar and 13 crayfish sauce is added to the crayfish to the red。4
At this point, a proper amount of beer or soup can be added, and fresh water can be added, and the soup should be kept at the same level as lobster。5
Burn the soup, start the sauce and add sugar and salt to the taste of the soup. Keep an eye on the ratio of sugar and salt, and the taste of the soup is slightly heavier when it tastes。6
When the soup is fixed, the 13-smelt lobster sauce is added, which changes the size of the fire in accordance with the thickness of the soup and the amount of it that is timely, with special attention paid to the timing of the process and the fire。7
Cream peppers are better cut, and the temperature of lobsters when they come out of the pots can be boiled, and they are not recommended into the pots, where the hot, hot, hot, hot, hot peppers change the smell of lobsters。Thirteen fragrance lobster Make Tips
Thirteen crawfish, as popular, hot and hot, colored red, smelly, smelly and fragrance, have the characteristics of aroma, spicy, fresh, fragrance, sweet, tender and soak。