How to make spicy lobster, how to make spicy lobster

Spicy crayfish: An irresistible supper in summer, I feel fragrant across the screen!

When you make spicy crayfish, you must remove the shrimp line and shrimp brain.

How to cook spicy crayfish? Brush the lobster, add the lobster to the oil temperature, bake for five minutes, remove it, add green onions, ginger and garlic, dried chili pepper bay leaves, pour in the hot pot base and stir-fry together.

How to cook spicy crayfish?

How to cook spicy crayfish? Clean the lobster, add oil to the pot, pour in the bean paste hot pot base, then pour in the lobster seasoning, and stir-fry the beer evenly.

Spicy crayfish second step.

The preparation method of spicy crayfish is as follows:Ingredients: crayfish, Pixian bean paste, star anise, cinnamon, Sichuan pepper, bay leaves, five-spice powder, dried red pepper.

1. Soak 600 grams of lobster in water and then scrub it with a brush.

2. Grab the tail of the lobster, you can see that there are three petals.

3. Grab the top petal and slowly pull it back to completely pull out the intestines of the shrimp.

4. Then rinse again with water.

5. Prepare the ingredients: 3 cloves of garlic, 1 and a half teaspoons of Pixian, 1 teaspoon of five-spice powder, about 20 Sichuan peppercorns, 2 green onions, 4 red peppers, 1 star anise, 3 bay leaves, 1 cinnamon, 1 ginger.

6. Garlic, ginger, slices, green onions, chili pepper cut into sections for later use.

7. Pour cooking oil into the pot and heat it (slightly more oil), add the lobster and stir-fry.

8. Add all the ingredients and stir-fry until the crayfish turns red.

9. Remove and set aside.

10. Leave the bottom oil in the pot, add 1 teaspoon of half Pixian bean paste, 2 teaspoons of sugar, and stir-fry evenly.

11. Add 1 teaspoon of five-spice powder, add 1 bag of rice wine (or 1 can of beer) and stir well.

12. Pour in the crayfish and stir-fry a few times.

13. Add a bag of rice wine or a can of beer, if it is not enough, you can add an appropriate amount of water, add it to a position that is almost level with the crayfish, add 1 teaspoon of salt, boil over high heat, and wait for the water to boil to half the height of the shrimp, turn off the heat, stir-fry a few times, and use the preheating of the pot to stuff for a while.

14. a finished product drawing.

The preparation of spicy lobster is as follows:Ingredients: 1 head of garlic, 1 bottle of beer, 1 tablespoon of sugar, half a green onion, 5 slices of ginger, 1 tablespoon of oyster sauce, 2 grams of salt, 1 tablespoon of seafood soy sauce, 1 2 tablespoons of chicken juice, 1 piece of hot pot base, 5 dry and spicy celery peppers, 10 grams of Sichuan pepper, 1000 grams of lobster tail, 1 large ingredient, 4 Hangzhou peppers, 3 tablespoons of cooking wine.

1. Cut the garlic into cubes and set aside.

2. Cut the green onions, slice the ginger, and prepare dried chili peppers for later use.

3. Prepare a piece of hot pot base for later use, and cut the pepper rings for later use.

4. Add the cooking wine to the lobster tail cold underwater pot and bring to a boil over high heat.

5. Remove and wash and control water for later use.

6. Heat the oil, add the peppercorns, ingredients, green onion and ginger, and the dried chili peppers in the pants and stir-fry the beard and the lack of bends.

7. Add the garlic and stir-fry.

8. Add the hot pot base and stir well.

9. Add the lobster tail and stir-fry.

10. Add beer.

11. Add seafood soy sauce, sugar and oyster sauce.

13. Add salt, bring to a boil over high heat, cover and simmer for 5 minutes.

14. Remove the slag with a dense drain and collect the juice over high heat.

15. When the soup is thick, add the Hangzhou pepper ring, add the chicken juice and stir-fry evenly.

The most authentic way to make spicy crayfish is as follows:

Ingredients: 1500 grams of crayfish.

Excipients: 2 tablespoons bean paste, 30 grams of dark soy sauce, 50 grams of light soy sauce, 50 grams of rice wine, 4 grams of Sichuan pepper, a little dried chili, a little chopped green onion, 10 grams of ginger slices, 10 grams of garlic cloves, 50 grams of oil.

1. Put the crayfish into the bucket first, pour in clean water, and then change the water when it is turbid, and repeat several times until the water is clear.

2. Grab the crayfish, pull out the gut in the middle of the tail, and pinch it left and right with your hands when pumping, so that it is easy to pull out.

3. Use a brush again and rinse with running water while brushing.

4. Pour oil into a hot pan, stir-fry the peppercorns in warm oil first, and then fry the bean paste after the oil is hot, then pour in the ginger, garlic and dried chili peppers and stir-fry well.

5. Pour in the crayfish and stir-fry until it changes color and pour in rice wine, which can also be replaced by cooking wine or beer.

6. Add light soy sauce and dark soy sauce and stir-fry evenly, then pour in hot water, the amount of water can submerge the lobster, cover the fire and boil in the air, then turn to medium heat.

7. Cook until the crayfish is cooked thoroughly, pour in the chopped green onion and turn off the heat, don't be in a hurry to scoop it up, soak it in the soup for a period of time will be more flavorful.

8. Put it out of the pot and put it on a plate, and the spicy crayfish can be made.

The steps to make authentic spicy lobster are as follows:Ingredients: 500 grams of crayfish.

Excipients: 20 grams of dried chili pepper, 10 grams of Sichuan pepper, 15 grams of green onions, 10 grams of ginger, 2 bay leaves, 4 cloves of garlic, 1 star anise, 1 small section of cinnamon, 10 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of brown sugar, 10 grams of refined salt, 10 grams of liquor, appropriate amount of water, appropriate amount of edible oil.

1. Remove the crayfish cover, remove the shrimp intestines, brush and drain for later use.

2. Cut the dried chili peppers into small pieces for later use.

3. Put oil in a hot pan, and when the oil temperature is 3 hot, add chili pepper, Sichuan pepper, green onion slices, ginger segments, bay leaves, star anise, and cinnamon to stir out the fragrance.

4. Add the washed crayfish and stir-fry evenly, pour in white wine, light soy sauce and dark soy sauce, add brown sugar and stir-fry to make it fragrant.

5. Add water, cover and simmer over medium heat for 10 minutes.

6. Add fine salt to taste, reduce the soup to very little over high heat, and then put it on a plate.

Step 1

Ingredients: 500 grams of lobster, 50 grams of green onions, 1 piece of ginger, 15 grams of dried chili peppers, 1 tablespoon of salt, half a can of beer, 1 tablespoon of bean paste, 2 bay leaves, 2 star anise, 1 piece of cinnamon, 5 grams of coriander, 15 grams of Sichuan pepper, appropriate amount of oil.

Step 2

Wash the crayfish with a brush.

Step 3

Cut off the head. Step 4Remove the shrimp line from the tail again.

Step 5

Cut the green onions into sections. Step 6Ginger slices. Step 7Pour oil into the pot, add cinnamon, star anise, Sichuan pepper and bay leaves to stir-fry until fragrant.

Step 8

Add the bean paste and stir-fry the red oil.

Step 9

Then pour in green onions, ginger and dried chili peppers and stir-fry until fragrant.

Step 10Then add the lobster and stir-fry over high heat.

Step 11Then pour in beer, appropriate amount of water, salt.

Step 12Step 13Add some coriander to the pan.