Spicy crayfish(xiang la xiao long xia )

Spicy crayfish

Introduction:

"Spicy flavor can be adjusted by myself. I like spicy food, so I put more peppers. I don't really have a cold for lobster, but some people like it, so I'll learn to do it. "

Production steps:

Step 1: choose a kilo of healthy lobster (I have to take out the dead lobsters anyway, but I always think it's not good to eat them). Put the lobsters in the water basin and wash them. I usually brush them directly with a brush. When I brush them, I can use tap water or lemonade (the cost is a little high, but it has the effect of removing fishiness).

Step 2: remove the lobster's head and take out the catgut. I like to separate the lobster pliers from the body. It's more convenient to eat. Don't throw away the pliers casually. It's the lobster's motor organ. The meat is as fresh and smooth as before. Soak the lobster in cooking wine.

Step 3: cut green onion, ginger, garlic, coriander, green pepper, red pepper and set aside. Put more coriander if you like.

Step 4: heat the pan, add oil, fry the lobster (don't add cooking wine into the pan) in oil until it is red, then pick it up and air it to one side.

Step 5: then, stir fry the seasoning in step 3, put the coriander aside first, and finally put it. After the fragrance overflows, stir fry the lobster. Put soy sauce, vinegar and sugar according to your taste.

Step 6: Deng Deng! Deng Deng! On my unique secret book, lobster yellow (I don't know if other friends also eat it, let me boast). When cleaning lobster, you should leave this magical thing behind. Now pour it into the pot, and the lobster will be covered with these delicious lobster yellow, and the taste will come out immediately. It's just a little disgusting. Haha

Step 7: add coriander and remaining green pepper at this time, stir fry repeatedly, take the juice in high fire, put salt, I put salt at the end of cooking, so as to reduce the amount of salt, and the soy sauce and vinegar have just been put in, they all contain salt, so we should pay attention to adjust the amount of salt, and do not eat it.

Step 8: out of the pot ~ ~ the lobster meat is fresh, tender and smooth, with spicy juice. It's absolutely first-class. It's a great enjoyment in hot summer. It's better to have a bowl of fragrant white rice, wow, happy! Male compatriots automatically replace it with iced beer, ha ha, you also try it.

Materials required:

Lobster: 1 jin

Green pepper: right amount

Right amount: red pepper

Coriander: moderate

Scallion: right amount

Garlic: right amount

Ginger: right amount

Soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

Note: sugar is my mother's secret, she said that this can hang lobster flavor, anyway, I tried under good. Lobster yellow is absolutely wonderful. Once I was lazy and not happy to let it go, I always felt that the taste was not so jumping off, like being dragged down by oil, salt, soy sauce and vinegar.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang La Xiao Long Xia