Lobster 2 Jin

Pixian bean paste 1 spatula

6 dried peppers

A small onion

Garlic 6 cloves

Dashongyi section

3 slices of ginger

A little cinnamon

2 fennel

A handful of pepper

3.4 slices of fragrant leaves (available in these dry goods stores)

Rock sugar is the size of a ping-pong ball.

Tomatoes, lettuce, and dried bean curd can be made according to preference, and other vegetables can be added.

2 glass bottles of beer (buy the cheapest de)

Salad oil, soy sauce, chicken essence and Wang Shouyi 13 are a little fragrant.

Half a pack of lobster sauce, (I use the lobster sauce of Muge, and it is best to use it all)

Spicy crayfish (anhydrous beer version) (super detailed, white can understand)?

Lobster buys small pliers, green shell lobster, and the meat is thin and thin. Don't buy red shell tongs, the shell is hard and fleshless, and it will pinch your hands when peeling! It hurts! Peel off the head shell, pull off the gills, and pull out the mud intestines.

The materials are ready, let's go.

Low heat, hot oil, add fragrant leaves, cinnamon, pepper, garlic, ginger, dried Chili, sliced onion and sliced green onion. Put them in turn (the first few are not easy to burn and taste slowly, and the last few are easy to cook) until the fragrance bursts.

Turn to high heat, add Pixian bean paste, mix, mix with oil to form red oil, add lobster, stir fry, stir fry until the head of lobster turns from transparent color to milky white.

Pour 2 bottles of beer, don't put any water, use beer to remove the fishy smell, according to the size of the pot, without lobster! Put in a rock candy the size of a ping-pong ball. A teaspoon of soy sauce is used to color lobster shells. The color is brighter and better. A spoonful of vinegar.

Add lettuce, dried bean curd and lotus root slices, cover and stew for 5 minutes, add cucumber and tomato, sprinkle a little Wang Shouyi 13 incense, mix, cover and stew for 5 minutes. Put the ones that are not easy to cook first, and then the ones that are easy to cook. Vegetables should be put according to personal taboos, whatever you like, and don't have too many accessories. Finally, taste the soup head, taste the salty taste and fine-tune it yourself. Put chicken essence when it's weak. Don't taste beer when you put it, because the alcohol didn't evaporate at that time, and it was bitter.

Boil the pot, add coriander as you like, and turn the pot over. Complete, perfect!