Speaking of spicy lobster, unknowingly came to the season of the year to eat lobster, the night of various restaurants, snack stalls above the red-hot lobster was a pot of pots on the table, a large group of people eating shrimp, chatting about the day, drink a beer, the taste don't mention how pleasant, just eat always worry about whether it's clean, especially after diarrhea, in fact, at home you can also make a delicious spicy lobster, here's the to tell you about the practice of spicy lobster and ingredients.

A, the preparation process

1, with a clean small toothbrush, one by one under the faucet to scrub the lobster whole body (to pinch its back, so as not to be clamped);

2, with large scissors to cut off the whiskers and forks, soaked in water to be used;

3, two pieces of dry ginger peeled and cut the end of the ginger (the first cut thinly sliced, and then change the ginger to be completed). Each piece of ginger about 50mm square;

4, two large onions chopped green onion (the same method as above);

5, peeling two heads of garlic, garlic cloves to go to the root, with the back of the knife and patted;

6, dried chili pepper with scissors to cut into julienne;

7, peppercorns in a small bag;

8, a small bowl of salad oil (about 250ml);

9, Wine, soy sauce, vinegar, salt, sugar, white pepper, pepper, chicken essence.

Second, start the fire

1, a small bowl of salad oil into the frying pan, open a small fire, slow frying dried chili peppers and peppercorns;

2, do not have to wait for the peppercorns to blacken, will be the ginger, minced onion, minced garlic into the frying pan pan dial stir-fry;

3, out of the flavor after the addition of sugar and salt; (because of shrimp shells thick and hard, not good flavor, it is recommended that you put than the general feeling of salt to be a little more )

4, change to high heat, pour in the shrimp after water control. Because this time the shrimp feel the hot flavor, will have to crawl out. So please note: after this must be the left hand holding the lid of the pot, the right hand holding a spatula, to prevent control of the situation;

5, ring the walls of the pot into the appropriate amount of wine, stir fry a few times;

6, pour in about two teaspoons of soy sauce, and a small amount of vinegar, stir fry a few times.

Three, stir-fry process

1, this time the basic shrimp from crimson to fresh fire red, is slowly flavored, so continue to stir-fry (recommended range hoods and exhaust fans open to the maximum, so do not rule out cooking will be smoked snot and tears flow all over the face, so at the same time, ready to wet towel);

2, can be in the stir-fried 5 - 10 minutes to medium-low heat, and then change to medium-low heat. -10 minutes after changing to medium-low heat, and put the appropriate amount of white pepper, salt and chicken essence;

3, if you can not determine the sweet and salty, you can take a taste at this time, make final adjustments before leaving the pot; (Note: not to taste a lot of them or a lot of people taste one each, remember remember remember! In order to avoid the occurrence of crayfish only shell pincers can not find the event)

4, another: please be sure not to add water at any time during the whole process (except for the occurrence of fire and explosion and other unforeseen circumstances).

Four, plate on the table

1, you can choose a slightly wall-high flat bottom plate, each time about ten, and take a small amount of soup dipping plate bottom surface;

2, divided into several times the plate;

3, accompanied by other small summer cold dishes, such as boiled peanuts and beans can be the same with the hand to grab the food category as the best.