The crayfish in the restaurant is not only expensive, but it is not safe to eat. In fact, the delicious food you make can not lose the chef.
Each crayfish was brushed clean with a toothbrush and soaked in light salt water for 30 minutes.
When you lobster, peel the garlic head, the garlic is not afraid of more, the more the more delicious.
Smashed into garlic.
Remove the crayfish from the salt water, cut off the 8 calves, and withdraw the shrimp intestine from the center of the tail. If it is not clear water lobster, it is recommended to cut off the stomach at the top of the head. If you want to taste the taste, then the shrimp intestines can not be smoked. When you eat, you can pump it again. Ginger and red pepper are ready.
Heat the oil in a hot pot, pour in the garlic and saute it. Add the sugar and stir well. The oil must be poured more.
Pour crayfish, ginger, red pepper, stir fry until the shrimp shell turns red, and stir fry for a while to make the shrimp tight.
Pour a can of beer, stir fry evenly, add salt, soy sauce, and then pour Lee Kum Kee red sauce and steamed fish oyster sauce.
Add scallion and star anise, pour a small amount of boiling water with the lobster, if the beer is poured more, do not add boiling water, cover the medium fire for 10-15 minutes.
The crayfish is simmered and the soup in the pot continues to be flaming.
Finally, the semi-dry garlic soup can be poured on the lobster, sweet, spicy, fresh, fragrant Y (^_^) Y
The soy sauce is soy sauce, the color is light, and I use the June fresh soy sauce. Do not collect too much soup, but also eat lobster.