Speaking of spicy lobster, it's mid-year lobster season before you know it. In the evening, bowls of booming lobsters are served in restaurants and food stalls, and a large group of people are eating shrimp, chatting and drinking beer. This taste is not pleasant, but they are always worried about whether it is clean after eating, especially after diarrhea. In fact, they can make delicious spicy lobster at home. Let's talk about the method and ingredients of spicy lobster first.

First, the material preparation process

1, with a clean toothbrush, scrub the whole body of the lobster under the faucet one by one (pinch its back tightly to avoid being caught);

2. Cut off the beard fork with scissors and soak it in clear water for later use;

3. Peel two pieces of dried ginger and cut into Jiang Mo (slice first, then shred). Each piece of ginger is about 50mm square;

4. Cut two green onions into minced green onions (the method is the same as above);

5. Peel and root two garlic and garlic cloves, and mash them with the back of a knife;

6. Cut the dried pepper into filaments with scissors;

7. a small bag of pepper;

8. A small bowl of salad oil (about 250 ml);

9. Cooking wine, soy sauce, vinegar, salt, sugar, white pepper, salt and pepper, chicken essence.

Second, start hot work

1. Add a small bowl of salad oil to the wok, turn on a small fire, and slowly stir-fry shredded pepper and pepper;

2. Don't wait for the pepper to turn black, pour Jiang Mo, chopped green onion and minced garlic into the wok and stir fry;

3. Add sugar and salt after fragrance; Because shrimp shells are thick and hard, they are not delicious. It is recommended to put more salt than usual. )

4. Change the fire, control the water and pour in the shrimps. Because the shrimps feel hot and spicy at this time, they will climb out one by one. So please note: after that, you must hold the pot cover in your left hand and the spatula in your right hand to prevent the situation from getting out of control;

5. Pour a proper amount of cooking wine into the inner wall of the ring pot and stir fry a few times;

6, pour about two teaspoons of soy sauce, and a small amount of vinegar, stir fry a few times.

Third, the cooking process.

1, at this time, the shrimp basically changed from scarlet to bright flaming red, and it is slowly getting tasty, so it needs to continue to stir fry (it is recommended to turn the range hood and exhaust fan to the maximum, and it is not excluded that the chef will be smoked with nose and tears, and wet towels will be prepared at the same time);

2. Stir-fry for 5- 10 minutes, then reduce the heat and add appropriate amount of white pepper, salt and pepper and chicken essence;

3. If you are not sure about the sweetness and salinity, you can try one at this time and make the final adjustment before cooking. (note: not many people taste one or many people taste one each, remember to remember! In order to avoid the event that crayfish can't be found only by shell pliers)

4. In addition: please don't add water at any time during the whole process (except in case of fire and explosion, it can't be prefabricated).

Fourth, bring the dishes to the table.

1, you can choose a flat chassis with a slightly higher wall height, and hold about ten at a time. Take a small amount of soup to soak the bottom of the tray;

2. Fractional filling;

3, with other summer cold dishes, boiled peanuts and edamame are the best.