Spicy little lobster tail
By VicentaLakin
Spicy crawfish, also known as Shrimp, is a famous local snack in Hunan. Spicy lobsters are mainly made of crawfish, made of peppers, peppers and other spices. After cooking, the color is red and the taste is spicy and fresh。
Recipe Recommendations
- crayfish 500G
- quail eggs of 20
- rapeseed oil appropriate amount
- dried chili appropriate amount
- dry pepper appropriate amount
- Pi County Douban 2 spoons
- hot pot base 100g
- laojiang halves
- green onions 1 piece
- shallots appropriate amount
- minced garlic appropriate amount
- cooking wine 1 scoop
- beer half branch
- MSG 1 spoon
- chicken essence 1 spoon
- white sugar 2 spoons
- shisanxiang 2 spoons
- salt appropriate amount
Steps for Spicy little lobster tail
1
The lobster brushed its head (or not) and 10% of the temperature fell into the lobster for 20 seconds。
2
quail eggs boiled to the shell。
3
The oil temperature is 8 inches into quail eggs for 5 minutes, and when it reaches the surface gold, it is taken back。
4
Dry chili paste paste, scrape out, and put in garlic paste。
5
It is then added to the soybean petals and the base of the fire pot, with sugar, 13 fragrances, wine and beer, with salt and a 10-minute flamingo。
6
Put in the fried quail eggs, with the taste of chicken。
7
Let's get out of the pot and put flowers on it。