Thirteen fragrance lobster
By VicentaLakin
Thirteen fragrances of lobsters are red, fragrances are snorts, tastes are unique, nutrients are abundant, and the fragrance of 13 fragrances is fully integrated into the lobster, which improves the smell of shrimp and makes it more delicious. It's so sweet, so sweet and sour. Tastes good, tastes good, has a layer, smells like medicine。
Recipe Recommendations
Steps for Thirteen fragrance lobster
1
Lobster wash, go to the shrimp line, tarp spare;2
Three pounds of soybeans oil in the hot pot to the temperature of 180°C and five seconds of lobster for backup;3
In hot pots, soy oil is burned up to 150°C oil temperature, and in garlic and paste, the bottom is blown out, beer, water is quickly added, two minutes boiled (slag may be recovered according to taste), and a lobster is boiled down to eight minutes。4
Add the rest of the accelerator, the 13 fragrances, and the crayfish oil, so that the soup is so thick that the plate can be served。Thirteen fragrance lobster Make Tips
Lobster treatment know-how ~1, buy it back for two hours, change the water once; ~2, pick it up and brush it, pliers, no shrimp wire. When you go to the shrimp line, you make it old; three, go to the shrimp head, to pick out the shrimp stomach, and two, to make it taste easy. Cut them with your eyes full and cut too much to lose the most beautiful shrimp yellow; 4 if you see a groin, you have to throw them away。