Make ingredients

Lobster (scientific name: Procambarus clarkii, commonly known as crayfish in the north)

Dry red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion, coriander powder.

production process

1 Put the lobster in clear water for at least one or two days, and let the lobster spit out all the sediment in its body. Wash lobsters with discarded toothbrushes, especially the joints between the head and the body, which are very dirty;

If necessary, consider removing the head of the lobster, cutting a hole behind the tail of the shrimp and tearing off the black line.

2. Put the oil in the pot, heat the oil, and put the shrimp in the oil. Don't put salt at this time. When the shrimp surface is red, quickly pick it up for use and take it out of the pot.

3. Put a proper amount of vegetable oil in the pot, stir-fry the garlic and ginger in the pot over medium heat, add a proper amount of water, and add shrimp, star anise and cinnamon.

Cook with a big fire

4. After the water is boiled for 3 minutes, pour in the prepared red pepper, refined salt, soy sauce, vinegar, etc. Enter it properly and keep it stuffy for a while;

5. Turn to medium heat, add a proper amount of cooking wine, add water to half of the main ingredients, cover the pot, and simmer for 10 minute. When the water is boiled into thick juice, add chopped green onion to the pot and put it in a bowl.

If you like spicy food, you can add spicy sauce containing lobster sauce, which is more spicy and rich!

Exercise 2

1. Wash the crayfish and cut the thick skin;

Step 2 cut the onion into sections

3. Wash and chop ginger and garlic;

4. Wash the onion leaves and pepper, chop them into powder, and add a little boiled water, refined salt, monosodium glutamate, sesame oil and balsamic vinegar to make flavor juice;

5. Pour appropriate amount of boiling water into the pot, add onion, Jiang Mo, minced garlic, pepper and cooking wine, bring to a boil, add crayfish, and dip in the sauce after cooking.

Features: spicy and delicious.

You can also fry first, then simmer and then collect the juice, and it tastes great.

Exercise 3

Make ingredients

Ingredients: 500 grams of lobster larvae (big-headed freshwater shrimp).

Seasoning: vegetable oil 1000g (actual dosage 50g), refined salt 3g, monosodium glutamate 4g, chicken essence 3g, cooking wine 15g, Guilin Chili sauce 10g, bean paste, mashed garlic, ginger garlic 10g and perilla 65438+.

production process

1. Slaughter the lobster larvae, wash them and marinate them in ginger, onion and cooking wine juice for half an hour.

2. Slice the bean paste, mince ginger and garlic, mince perilla and mince onion.

3. Put the pot on the fire, add the vegetable oil, when it is 60% hot, add the lobster and stir-fry it a little, and pour it into the colander to drain the oil.

4. Leave the bottom oil in the pot, add dried pepper, bean paste, mashed garlic, Chili sauce, Jiang Mo and minced garlic, pour in lobster cubes, cook wine, add fresh soup, salt, chicken essence powder, monosodium glutamate and perilla, stir-fry the lobster with medium fire until it tastes good, collect thick soup with high fire, and take it out of the pot and put it into a soup basin.