In the streets and alleys of Wuhan, hotels or food stalls where lobster-eating can be seen everywhere. The spicy and delicious lobster, which becomes hotter and hotter the more you eat, and the more spicy the lobster, the more delicious it is deeply loved by Wuhan people.
My son also loves eating, but he never worries about the hygiene outside. It took N times to get my son's approval and posted it to share with you.
spicy crayfish
Recipe Recommendations
- crayfish appropriate amount
- red pepper appropriate amount
- pepper appropriate amount
- geranyl appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- pepper powder appropriate amount
- spicy fresh appropriate amount
- spiced powder appropriate amount
Steps for spicy crayfish
1
Processing method of lobster: The largest lobster you buy is 17 yuan per catty.
2
Put it in the sink and rinse it.
3
Cut the head from the back of the lobster's eyes.
4
Use scissors to pick out the mud bags in the shrimp heads, and don't pick up the yellow shrimp.
5
Pull the tail in the middle of the shrimp hard to pull out the shrimp intestines.
6
Use scissors to cut off all the small feet of the shrimp.
7
Brush the outside of the shrimp, especially the abdomen, with a small brush.
8
Look at the washed lobsters (all washed by my son alone).
9
Red pepper, pepper, fragrant leaf, five-spice star anise (I use five-spice powder), ginger and garlic.
10
Pepper powder spicy fresh (not given) five-spice powder Li Kum Kee's spicy soup.
11
Saute pepper, pepper, ginger, garlic and onion until fragrant.
12
Stir fry the lobster over high heat and add the right amount of salt and white wine.
13
Give the stock (I add hot water).
14
Add five-spice powder, pepper powder, chili noodles, Li Kinji spicy soup to mix and continue to cook on low heat to taste the shrimp for a few minutes. After giving some white sugar and pepper powder, you can start the pot.
15
Put the cooked lobster on the plate.spicy crayfish Make Tips
Bring to a boil over high heat, then simmer over low heat. Spend a few extra minutes to ensure the lobster absorbs the flavor and the meat doesn't fall apart.