1. The lobster is steamed and cut into pieces. How to cut it depends on personal preference. Generally, the head cover is removed, the tail is cut from it, and then each side is cut into three sections. Pliers use a knife to make cracks so that they can be tasted and eaten.
2. Heat the pan, add cooking oil, saute ginger and garlic, add lobster, add raw extract flavor (appropriate amount of pepper can be added), add starch, sprinkle chopped green onion and start the pan.
Lobster 500G perilla, rapeseed oil, garlic, ginger and soy sauce? dry red pepper
1. After removing the shell and tail of the lobster, soak it in white vinegar and water for a while. Sliced or shredded pepper, garlic and ginger.
2. Use a brush to remove the mucus and stolen goods from the lobster.
3. Put oil in the pot and put more oil, preferably rapeseed oil, which is very fragrant. Saute chili, garlic and ginger, then remove.
4. Add lobster and stir fry. No need to add water. Lobster itself has water. Add pepper, garlic, ginger and perilla when the lobster juice is almost ripe. Season with salt and soy sauce.
Lobster accessories chives, ginger, soy sauce and salt.
1. Take out the lobster and wash it clean. 2. Remove the rubber band from the pliers after knocking it out.
3. Cut the lobster into pieces to remove its gastrointestinal gills.
4. Wash shallots, cut into sections, and leave scallions and ginger slices in the middle.
5. When the oil pan is 80% hot, fry the lobster pieces in the oil pan for three minutes until they turn red, and then take them out for later use.
6. Add a little oil to stir-fry ginger slices and scallions, stir-fry lobster pieces and cover for 3 minutes, then stir-fry with soy sauce and wait for 2 minutes, then stir-fry in the middle of scallions for 2 minutes, and then take out the pot.
4 lobsters; Dried red pepper; Onion; Garlic; Salt; Chicken crawfish1500g seasoning salad oil 60ml salt 4 teaspoons.
2 teaspoons of soy sauce, 2 teaspoons of chicken essence, 40 grams of ginger, 50 grams of garlic, 40 grams of pepper, 50 grams of dried pepper, 2 teaspoons of cooking wine, 40 grams of scallion and 6 teaspoons of white sugar.
1. Wash all crayfish with hard water for several times, and then treat them one by one: hold the back with your left hand, brush with your toothbrush at the faucet with your right hand, and cut off the long whiskers.
2. Wash all shrimp brushes and soak them in clean water with a little vinegar. Take them out and drain them after 10 minutes. Pay attention to prevent them from climbing out.
3. Wash the scallion and cut it into chopped green onion. Remove the roots of garlic, wash and cut into pieces. Scrape the dried ginger, wash it and shred it. Dry Chili peppers are cut into filaments after removing their roots with scissors.
4. Stir-fry the oil in the pan on a large fire, add pepper, and fry slowly on a small fire. When the oil boils a little, add dried Chili shreds and turn them from time to time. When the shredded chili just turns yellow-red, change the fire, and add shredded ginger, garlic slices and chopped green onion in turn to burst into fragrance.
5. Put the drained crayfish into the pot, add cooking wine to the pot, add soy sauce, salt and white sugar and stir fry for 5 minutes.
6. Add 1 bowl of boiling water, cover it, and simmer slowly to taste. After 8 minutes, when the soup is basically dry, add chicken essence, white pepper powder and salt and pepper powder to stir well.
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