Spicy lobster(chuan cai ma la long xia )

Spicy lobster

Introduction:

"I haven't made Sichuan cuisine before. Before making this dish, what's the characteristic of Sichuan cuisine on Baidu? After watching Sichuan cuisine, which is characterized by spicy taste, I made a "spicy lobster". This kind of taste is very suitable for me

Production steps:

Step 1: clean the lobster.

Step 2: put hot water on the pan.

Step 3: pour in the lobster and cover.

Step 4: blanch the lobster red.

Step 5: take out the spare.

Step 6: prepare the pepper, cut the onion, ginger and dry pepper.

Step 7: heat the pan and add oil.

Step 8: oil hot, put onion, ginger, pepper, pepper saute incense.

Step 9: stir fry the lobster.

Step 10: then add boiling water.

Step 11: add salt, fragrant leaves, sugar and vinegar.

Step 12: pour in the cooking wine, cover and cook.

Step 13: add pepper and monosodium glutamate to the soup in a bowl and mix well.

Materials required:

Lobster: 1500g

Ginger: 100g

Pepper: 50g

Scallion: right amount

Dried pepper: 50g

Right amount: pepper

Fragrant leaves: appropriate amount

Salt: right amount

MSG: right amount

Oil: 200g

Cooking wine: moderate

Sugar: right amount

Vinegar: right amount

Note: 1. When making this dish, you should put more ginger, pepper, pepper and oil to highlight the characteristics of this Sichuan dish. 2. The ratio of sugar to vinegar is 2 to 1

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Chuan Cai Ma La Long Xia