Braised lobster tail:
1, when you buy shrimp, you must choose live ones, otherwise the dead meat will be loose. Brush the abdomen, turn around the beard, remove the front paws, cut the shells on both sides of the head, and remove the shrimp cheeks.
2. After the bottom oil in the pot is heated, add garlic, ginger, pepper, fennel and scallion and fry for a while, then add dried Chili and fragrant leaves (so that the dried Chili won't burn off), and then immediately pour in the washed lobster.
Stir-fry the lobster for a few times and it will turn red immediately. Add cooking wine and soy sauce and stir fry constantly. Pour in water and start stewing. Add some salt and sugar to improve the taste. Continue to simmer on medium heat until the soup is almost dry. In the process of braising, you can also taste the soup, and you can add some flavors at any time if you like heavy flavors.
4. If you like, you can also sprinkle some pepper at the end (depending on personal needs). The lobster I cooked this time is not bragging, it tastes really good. Lobsters are more enjoyable to eat, but it takes some effort to handle them yourself.
Edible efficacy of braised lobster: Lobster is rich in protein, high collagen and some vitamins and minerals necessary for human body. Eat canned lobster in brown sauce
Can be used for treating neuralgia, rheumatism, polio, epilepsy, gastropathy, gynecological diseases, etc. It also has the functions of tonifying kidney, strengthening yang, nourishing yin and strengthening stomach, and is also valuable for improving exercise endurance.