I. Materials

4 lobsters (depending on the number of people); Dried red pepper; Onions; Garlic; Salt; chicken essence

Second, practice.

Exercise 1

1. After the oil pan is heated, cut the garlic into blocks and saute until fragrant.

2. Pour in more oil (65438+ 0/3 of lobster meat is appropriate), put the washed lobster pieces into the pot and medium heat.

3. Add the dried red pepper and stir-fry the lobster shell until it turns bright red, and the lobster meat is slightly hard in Huang Lue. Add the right amount of salt and chicken essence.

4. finally, put the lobster meat on a plate, pour the juice on it, sprinkle with onions and serve.

Exercise 2

1. Wash all crayfish with hard water several times, and then handle them one by one: hold the back with your left hand, brush the faucet with your toothbrush with your right hand, and cut off the long beard.

2. Wash all shrimp brushes and soak them in water with a little vinegar. /kloc-take it out and drain it after 0/0 minutes. Be careful to prevent them from climbing out.

3. Wash the green onions and cut them into chopped green onions. Root garlic, wash and cut into pieces. Scrape the dried ginger, wash it and shred it. Dry Chili peppers are cut into filaments after being rooted with scissors.

4. Turn the oil in the wok over high fire, add pepper, and fry slowly over low fire. When the oil boils slightly, add the dried chili shreds and turn them from time to time. When the shredded pepper just turns yellow and red, change the fire and add shredded ginger, garlic slices and chopped green onion in turn to saute.

5. Put the drained crayfish into the pot, add cooking wine to the pot, add soy sauce, salt and sugar and stir fry for 5 minutes.

6. Add 1 bowl of boiling water, cover and simmer for taste. After 8 minutes, when the soup is basically dry, add chicken essence, white pepper powder and salt and pepper powder and stir well.