thirteen?incense

scallion

ginger

garlic

Red pepper

Zanthoxylum Bunge

13 sweet lobster's approach

Add pepper, pepper, onion and ginger to the oil temperature and stir-fry over low heat. If you like spicy taste, put more pepper and pepper.

Stir-fry the crayfish until they turn red.

Adding water (beer will be better) should not exceed lobster, salt, sugar, thirteen spices, garlic, and the right amount. Bring the fire to a boil, and stew it in medium heat.

When you smell the lobster, some red oil has floated on the surface of the soup, add chicken essence to taste, and turn off the heat.

If you can keep the lobster in the pot and let the soup permeate for a while, it will taste better.

Tips

Fresh crayfish

Finishing: 1. Crayfish pliers are small and meatless, so use scissors to remove all claws and pliers.

2. At this time, the lobsters have no weapons, so you can safely brush them all over the body with a brush under water.

There are three pieces of shrimp tail. Hold the middle piece and pull it with a little force, and the intestines will be pulled out completely.

4. Cut half of the hard shell on the lower part of the cheeks of the shrimp head with scissors. Never cut more, or else.

When it burns, all the yellow comes out.

5. After half of the head shell is removed, the gills will leak out. Pick out the gills with the tips of scissors, and then put the gills and claws

Cut off the roots together. The gills are the most bacteria-hiding places and must be cut off. Finally, rinse with clear water and wait for the pot.

The process is complicated enough! In this booming summer, if you want to eat clean and rest assured, this shrimp must be treated like this. Nothing should be left, and the rest is all the essence.

Huang Dou is clearly visible in the sorted crayfish.

Red oil:

Pour oil into the pan, heat it, add lobster sauce, pepper and Chili powder, and stir-fry red oil with low heat.