Spicy lobster is delicious, so you'd better make it yourself, which is cost-effective and environmentally friendly. Ingredients: 2 kg lobster, a pinch of pepper, 20 g dried pepper, two garlic, a handful of shallots, a piece of ginger, a small amount of spiced powder, a small amount of fennel, Pixian bean paste, rice wine, soy sauce, monosodium glutamate and salt. Layer-by-layer cooking: lobster is scrubbed, mud sausage is drained, shredded, soaked in cold water, garlic is sliced, ginger is shredded, onion is sliced, and Chili is dried and shredded for later use; Stir-fry garlic, ginger slices and wax gourd in an oil pan, add pepper, dried pepper and star anise, and add appropriate amount of water to stir fry; Stew the lobster 5min hot pot for 5 minutes, scoop it up and pour it into the wok, stir-fry evenly and cook for 20 minutes; Release soy sauce, monosodium glutamate, yellow sprinkle, Pixian bean paste, cook for 3 minutes, and stir-fry until brown; Dump the lobster, put it in a bowl, and you can eat it! Put 500g lobster in a pot, add warm water until the water does not cover the lobster, then add 15g salt and 5g rice wine to the water, and marinate for a while.
Gently break off the tail of crayfish, pay attention to pull out the shrimp line together, clean it and put it in a clean and tidy plate for later use. Slice onion and ginger for later use. Step 3: Put a proper amount of water into the pot, add the processed lobster after boiling, cover the pot and stew for 5 minutes, then take it out and drain it. In order to better remove the fishy smell and the dirty things on shrimp. You can also skip frying in the pot directly. The key is to look at the appearance and cleanliness of shrimp. Put about 2L vegetable oil into the pot until the temperature reaches 60% (about 170℃), turn off the heat, add the cooked lobster and fry it until it is crisp, then take it out, and control the oil on the surface of the lobster with a colander. Put a little oil in the pot, stir-fry about 20g dried pepper slices, stir-fry the pepper slices until golden brown, and then add 5g Dongru, 5g ginger slices, 5g chafing dish ingredients, two spoonfuls of Pixian bean paste and a proper amount of pepper and stir-fry them again for fragrance.
Stir-fry the seasoning until fragrant, add the fried lobster, pour 5g rice wine and stir-fry twice, add cold water to keep the water level below the lobster, then add a spoonful of salt, a spoonful of chicken essence, a spoonful of sugar and a spoonful of white pepper to cook for a while. After about 10min, collect the juice on high fire, take out the cooked lobster and put it on a plate, and sprinkle with onions for decoration. Speaking of spicy lobster, we will have that kind of spicy and delicious taste between our pure teeth, which is still unsatisfactory. Spicy food is mellow and delicious after eating. The more you eat, the more addictive you become, until it is so spicy that you have no intuition. This snarling gadget has attracted many people's hearts because of its design style. As soon as crayfish comes on the market, its shadow will always appear on the dining tables of all sizes, which is very popular.