What is the practice of frying shrimp tails? Lobster tail is what we often call lobster. This kind of shrimp special food is very popular in our daily life. Because the taste of this kind of fresh pork special food is very irritating, it can quickly improve everyone's taste and make people feel a long-lost initial wild taste. Stir-fried shrimp tail is a typical way to cook lobster tail, which is more fashionable. Let's discuss what the practice of stir-frying shrimp tail is.

Practice 1:

Clean the fine sand first. After running the tap water several times, I saw that the water was slowly clear, and then I removed the intestines and pulled out the one in the middle of the lobster tail. Soak in salt water several times. Then into the pot. The practice is as follows:

1, rapeseed oil plus a bag of cold pot fish (or hot pot fish) seasoning, the mall sells existing ones. Chongqing's is more delicious. Add a lot of dried oil chili pepper (I'm from Sichuan, I eat spicy food, especially when I like to find shrimp in a pile of small peppers), a handful of pepper, garlic and ginger slices. Stir-fry the fragrance

2, the lobster tail. Stir-fry, stir-fry the onion, a little rice wine and white pepper.

3. After frying for more than ten minutes and the color of shrimp turns bright red, add onion pieces and vegetable pepper pieces that are cut into 4cm long pieces.

4. Stir-fry for a while and have a taste. I felt a little salty, so I added some sugar. Well, that's great.

Practice 2:

1. Prepare lobster tails in advance. It is a lobster tail that has just been bought back and has not been unfrozen, and is encapsulated by ice.

2. Prepare onion, ginger, garlic, dried Chili, Pixian bean paste, chafing dish bottom material, pepper (that is, green pepper), star anise, galangal, Amomum villosum and white sugar in advance.

3. Put the lobster tail in cold water to unfreeze and wash it by hand in cold water. Finally get some pure grain wine, let it stand for a while, and then wash it with cold water for two or three times.

4. Slice the onion, slice the ginger, break the garlic, and stir-fry in boiling oil.

5. After the pot is fragrant, add dried Chili.

6. Pour in the lobster tail, stir-fry quickly, and add Pixian bean paste and hot pot bottom material. Turn down the fire, or the chafing dish bottom material will be scorched.

7. Pour in boiling water, add star anise, galangal, Amomum villosum, white sugar, boil over high heat, and stir-fry the sugar color.

8. take the pot.

The above is a detailed introduction to the practice of frying shrimp tails. I expect people who are interested to learn and train at home. This kind of shrimp specialty food is very smelly, which can make everyone feel the energy of the taste at the dinner table, which will make people who eat lobster tails for the first time deeply obsessed. Finally, I expect everyone to buy fresh river shrimps and reject environmentally polluted shrimps.