1 Can lobster be used in hot pot

Yes.

Lobster can be used in hot pot, lobster has a characteristic of long time cooking, cooking for a long time its edible taste is smooth, it will not be like other fish, long time cooking on the old, it tastes very good, the meat is delicious and smooth, it is very suitable for hot pot ingredients.

The fish can be used not only for hotpot, but also for other food forms, such as fish balls made from chopped up fish with the right amount of starch, or shrimp sliders for hotpot, depending on your preference.

2 Can you make pickled fish

Yes.

Lobster is very suitable for making pickled fish, lobster itself has no thorns, the taste is very fresh and tender, crisp and fragrant, is recognized as a big kind of food, as the base of pickled fish is also very with.

The taste of pickled fish is sour, and with a little spicy flavor, very appetizing rice, with no bones and no thorns of the fish, its taste and texture are very tasty.

3 Longleaf need to be peeled

Need.

Lobster needs to be peeled, otherwise it will affect the texture and flavor of the meat of the lobster, because lobster is a deep-sea fish, its skin is relatively hard, eating taste is not good, so in order to enjoy the tender fish, and easier to cook cooked, lobster's outer skin is to be removed.

4 Longley fish how to do delicious sauerkraut fish

Ingredients: longley fish, old altar sauerkraut, peppercorns, red chili peppers, ginger, scallions, vegetable oil, cooking wine, starch, salt.

Methods:

1, cut the longley fish into fillets, add salt, cooking wine, starch, water and mix, marinate for a period of time.

2, chopped scallions, dry red pepper cut small sections, ginger slices, pickle cut pieces, accessories ready to spare.

3, hot oil in the pot, oil hot under the ginger and pepper stir fry flavor, then add the old altar sauerkraut stir fry until dry wilt, add boiling water, large fire boil and then cook for a few moments.

4, will be marinated lobster slices of a piece of slowly into the pot, cooking brown.

5. Pour the scalded fish slices into the stone pot along with the soup and top with chopped scallions and dried red chili.

6. Heat oil in a separate pot and pour it over the stone pot.