First, what is the practice of frying shrimp tails in the night market street? Main ingredients: crayfish tail and lettuce auxiliary materials: edible oil, soy sauce, spicy skin, pepper granules, spicy fish chafing dish bottom material, ginger, garlic, onion and pure grain wine. Unfreeze the lobster tail, soak it for a while, rub it, wash it, take out the shrimp intestines, cut the onion and garlic into powder, wash the hob with lettuce, and take out the pepper granules and spicy skin with hot blisters 1 min. Cool the oil in a hot pan, and stir-fry the onion and garlic until the oil is 70%. Stir-fry with prickly ash and spicy peel to get aroma. Add spicy fish hot pot bottom material (that saves a lot of time for spice preparation), stir-fry sesame to taste Chili oil (optional, you can also prepare your own spice for stir-frying). Stir-fried lobster tails and evenly colored. Add pure grain wine or wine to stir fry evenly, and add soy sauce to stir fry evenly. Stir-fry well with water (not beyond the lobster tail), and simmer in Chinese10-15 (depending on the net weight) to taste. Stir-fry lettuce diced for more than ten minutes to taste the aroma of lettuce. Add a little white sugar seasoning and stir-fry evenly. Add the remaining minced garlic, stir-fry evenly, and collect the juice over high fire.

What are the practices of frying shrimp tails in night markets?

Second, raw materials: a catty of lobster, a pepper and a small amount of onion and garlic. Remove the shrimp brain first when cleaning the lobster. To remove the lobster tail, you can pull it out in detail if you gently pull out the positions in the middle of the crayfish tail. Remove the lobster brain and put it under the tap to clean it. Saute shallots and garlic in a hot pot. Pour it into the shrimp frying pan. Add pure grain wine to the faded shrimp, stir-fry soy sauce, sugar and salt again for a while, and then stir-fry the pepper evenly.

What are the practices of frying shrimp tails in night markets?

What's the way to stir-fry shrimp tails in night market street? Remove the brain and feet of shrimp to make it beautiful, elegant, convenient and easy to taste. Wash with cold water after cleaning. Slice shallots, shredded peppers or chunks, and set aside. Cut dried chili into small pieces, garlic into small pieces, and onion into parallelogram. Put proper cooking oil in the pot, heat it to 70%, add pepper and fry it until fragrant, add dried Chili, garlic and onion with slow fire, and add a spoonful of red oil bean paste and fry it until fragrant. Add the lobster tail, stir fry the oil on fire, add the salt, stir the raw materials to low fire and add appropriate amount of water (just cover the lobster tail slightly, and slightly cook it to taste better). You don't have to let go of salt because Pixian bean paste is salty. When one third of the water is left, stir-fry the onion, stir-fry the pepper after three minutes (the time for putting the pepper can be about one tablespoon left according to the water flow in the pot), stir-fry the chicken essence and take off the pot. A delicious dish is made!