salt

five spice powder

butter

pepper

garlic

Cooking wine

Raw flour

Meiji soy sauce

Ingredients: lobster

Spice: butter

Seasoning: Huai salt

Tool preparation: wok

Type: dinner

Flavor/Cuisine: Cantonese cuisine preparation time: 5 minutes.

Cooking time: 10 minute

1. Peel and wash garlic and chop it into minced garlic. Take a quarter of red pepper and cut it into small pieces like minced garlic. Next, let's fry Huai salt. Actually, frying Huai salt is very simple. The so-called Huai salt is a mixture of salt and spiced powder. We usually go to a Guangdong restaurant to eat crispy dishes, such as red fried chicken and braised pigeons. It's yam. We can fry more Huai salt at home and use it slowly after preservation.

3. Wash the wok thoroughly and heat it. Never put oil in it. When you feel hot when you approach the bottom of the pot with your hands, pour in 10 teaspoon of salt, stir fry with a shovel immediately, and stir fry quickly to avoid enlarging the salt content. The purpose of frying salt is to completely dry the water in the salt. When you feel that the water in the salt in the pot is completely cooked, turn off the fire. At this time, pour 1 teaspoon of spiced powder into the pot, stir-fry again until the salt and spiced powder are fully blended, and then the Huai salt is fried. How's it going? You can smell the fragrance already.

Next, we will process lobster heads. Put the lobster head on the chopping block, first grind the spikes on the lobster head with a knife, and then split the lobster head in two from the middle.

5. Then open one side of the lobster head in two. Opening is like opening the lid of a crab. Just grab one side of the lobster and make good use of it. With a little effort, you will naturally find a place to separate them.

6. When you open it, you will find that it is also like the so-called inedible "lung" in the crab cover. Again, remove this part.

7. Treat the other side in the same way, and then remove the thorns from the lobster's feet. Finally, cut the cleaned lobster into small pieces, and beat the lobster legs and relatively thick whiskers with the back of the knife to make them look like pieces, so that the taste will be good after frying for a while.

8. Wash the chopped lobster with water, dry it and pour it into a clean and dry basin. Sprinkle a little raw flour (starch), not too much raw flour, and grasp it evenly with your hands.

9. Heat the wok and pour in hot oil. There must be more oil. When it is 50% hot, pour in the lobster pieces. Don't stir after pouring. After about 30 seconds, stir with a shovel and remove the oil control.

10, leave a little hot oil in the pot, put a small piece of butter in the pot, add a little minced garlic and red pepper after dissolution, stir-fry until fragrant, immediately add the fried lobster pieces, cook the cooking wine and stir-fry quickly.

1 1. At this time, pour an appropriate amount of Huai salt (the amount of Huai salt can be determined by tasting the salinity of Huai salt according to your own taste) into a small bowl, mix it with Meijia soy sauce, pour it into a wok, stir fry a few times, and take it out quickly.

12, this brown garlic salt and pepper lobster is ready.