Thirteen spicy lobsters
By VicentaLakin
Lobster cleaning, handling, and shopping are skills. Now that the lobster is on the market, the lobster is still young and the meat is scarce. It's only in July and August that we'll be eating lobster. Let's warm up first
Recipe Recommendations
- crayfish 1500g
- octagonal of 2
- cinnamon 1 block
- thirteen fragrant powder 5g
- spicy sauce 1 scoop
- butter 10g
- soy sauce 1 spoon
- soy sauce 2 spoons
- onion 6 pieces
- Jiang 1 block
- garlic 6pcs
- pepper 10 teeth
- bean paste 1 scoop
- sesame oil 1 spoon
Steps for Thirteen spicy lobsters
1
It's all about cleaning the lobster! Put some oil in the water and let the lobster throw up sand and soak for more than half an hour。
2
Shrimp has three tails like nail caps。
3
Pick the middle tail。
4
Strangling with nails。
5
Squeeze it and pull it back。
6
You can easily pull out the shrimp wire。
7
The thumb and index finger choked the crawfish under their eyes and washed them with a toothbrush。
8
One by one, and then several more times, until the water is clear。
9
Prepare all the material。
10
Hot pot oil is easier if there is butter or kettle base oil. I didn't just add a little butter。
11
Put it in onions, garlic, cinnamon。
12
Add wine, bean petals and spicy sauce for a minute。
13
The little lobster that went down and dried up for a few minutes。
14
When the lobster turns red。
15
I'm going to have to add pepper and 13 powders for a while。
16
Scrambling, soy sauce, fresh water past the crawfish casserole。
17
The rest of the onion leaves will be placed before the pot is released, and evenly covered with soy sauce。
18
The red crawfish can't stop salivating
19
Don't waste the rest of the crawfish. Make some noodles and put them in the soup。Thirteen spicy lobsters Make Tips
1. No shrimp lines will be removed or cleaned from outside hotels and night markets. So let's do it at home. It's no worse than a hotel! I'm the one who made it myself. I'll replace it with butter