Ingredients?

Five pounds of lobster

Three cans of beer

A handful of Sichuan peppercorns

Three cloves of garlic

7 to 8 slices of ginger

3 to 4 peppers

One green onion

Two stalks of coriander

An appropriate amount of light soy sauce (can be added according to personal taste)

A little sugar

A little salt

How to cook lobster in beer?

Cut off the lobster whiskers and claws, and don’t smoke the tendons of the lobster butt (lobster intestines)! Wash, drain, and set aside!

Light the fire, heat the pot, pour the lobster in and stir-fry, stir-fry the lobster dry, check the color, it turns red, stir-fry the water and pour it out, set aside! (Remember to fry the lobster to dry out the water)

Heat the pan, add oil, (add more oil?) Add pepper, garlic, onion, ginger, stir-fry in the pan until fragrant, pour Add the lobster and continue to stir-fry (the water is completely fried)

Open the beer and pour it directly into the pot, keeping the beer covering the lobster (remember not to add water) and then add light soy sauce (I like to eat light soy sauce) Just put more?) A little sugar, bring to a boil over high heat. If you like to eat tender food, you can control the time. (I think it’s better to cook for a while.) Then add some coriander, some chicken essence, salt, and reduce the juice over high heat. It’s ready to be cooked.

It’s ready to eat