Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
White sugar: low in protein
Ingredients
Lobster tail ( 300g ) | Beer ( 1 can ) |
Onion, ginger and garlic ( Appropriate amount ) | Dried chili pepper ( Appropriate amount ) |
Panthoxylum bungeanum ( a little ) | Chili powder ( Adequate amount ) |
| Cooking wine (appropriate amount) | Light soy sauce ( Appropriate amount ) |
Oyster sauce ( Appropriate amount ) | Chicken essence ( a little ) |
White sugar ( appropriate amount ) | Oyster sauce (appropriate amount) |
Vinegar ( A little ) |
How to make beer lobster tail
1. Wash the lobster tail, put it in the pot with cold water, and put it in the pot after boiling Add onion and ginger cooking wine, blanch in water for about 3 minutes, remove and rinse.
2. Heat oil in a wok, add Sichuan peppercorns, onions, ginger, garlic, and dried chili peppers and stir-fry When fragrant, add chili powder and stir-fry until red oil comes out.
3.Add the lobster tail, cook in the cooking wine, and stir-fry over high heat for a while.
4.Pour in a can of beer.
5. Add salt, sugar, pepper, light soy sauce, and oyster sauce and simmer.
6. Stew for about 30 minutes, add a little chicken essence and pour a little vinegar before taking it out of the pot.
7.Finished product.
Tips
1.Full-process high-temperature sterilization and disinfection.
2.The cooking time should be more than 30 minutes to make it fully mature.
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