How to make spicy crayfish

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  1. Thaw and wash the lobster tail in advance, and chop the onion, ginger, garlic and coriander.Be prepared.

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  2. After the water boils, add green onion segments, ginger slices, lobster tails, and a little cooking wine.After the water boils for the second time, cook over medium heat for one minute.After water control, rinse with clean water and set aside.

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  3.Clean the pot, put the peppercorns, aniseed, peppercorns, and pour in the oil.The oil temperature is 7 When hot, add half of the onion, ginger, garlic, and dried chili and stir-fry until fragrant.

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  4.Put in two tablespoons of bean paste, three tablespoons of white sugar, a little dark soy sauce, and light soy sauce , use oil, stir-fry chicken essence for half a minute.

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  5. Pour in the lobster tail, the remaining onions, ginger, garlic, garlic cloves, and half a can Beer, a little cooking wine.Note that the higher the alcohol content of the beer, the cheaper it is and the better it tastes.I used bell tower beer.This beer tastes better than other beers.Budweiser, Snowflake, Habera, sincerely.no.

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  6. Stew over high heat.When the soup is almost gone, add coriander and a little starch water.Don’t use too little coriander, otherwise the lobster tail will not be fragrant, coriander is the soul of the lobster tail,

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  7. Stir-fry twice and serve.Note~ Each seasoning is indispensable, and the flavor will not be good without one.Some people may say, why is there no salt? Remember, seafood doesn’t need salt, it just tastes delicious.