Thirteen fragrance lobster
By VicentaLakin
Recipe Recommendations
- crayfish a pound and a half
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- spicy skin four
- pepper
- perilla a
- grass fruit
- Hawthorn a
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- cinnamon a
- aniseed a
- nutmeg a
- fennel few grains
- white pepper few grains
- tangerine peel a
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Thirteen fragrance lobster
1
Lobster brushes with toothbrushes and soaks with wine
2
Hot pans of cold oil, pouring into the crawfish onions, pouring in the water, adding the rags wrapped up in gauze, using the fabric on top
3
If you cook for about 40 minutes, you'll be able to make a potThirteen fragrance lobster Make Tips
You can have the vendor remove the intestines and gills from the crayfish; they clean them really well. The leftover soup is amazing for cooking noodles—just add extra salt to bring out the flavor. When eating, remove the sharp tip at the end of the tail, poke it with a chopstick, and the whole meat slides right out. It's really convenient.