Health benefits
Lobster: Protect liver, enhance immunity, delay aging
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Cinnamon: Warm and moderate
Ingredients
Lobster ( 1Kg ) | Dried chili pepper ( 6 pieces ) |
Chaotian pepper ( 6 pieces ) | Green pepper ( 2 pieces ) |
Garlic leaves ( 1 plant ) | Garlic ( 1 piece ) |
Onion ( 1 tree ) | Ginger slices ( 8 to 10 slices ) |
| Panthoxylum bungeanum ( Adequate amount ) | Geranium leaves ( Appropriate amount ) |
Cinnamon ( Appropriate amount ) | Octal anise ( appropriate amount ) |
Cooking wine (appropriate amount) |
How to make spicy crayfish
1.Cut the chili pepper and garlic leaves with a diagonal knife, slice the ginger, flatten the garlic head, and add an appropriate amount of Chinese herbal spices.
2. Use scissors to remove the head and spongy gills from the stirred and washed lobster..
3. Turn the middle flap of the lobster tail clockwise and gently pull out the shrimp line.
4. Brush the crayfish with the head and shrimp lines removed with a toothbrush and drain them.Cut the back, and remember not to rinse it with water after cutting.
5. Heat 80% salad oil in a pot, add crayfish and fry until bright red Remove immediately.
6.Pour the remaining oil into the Chinese herbal spices and dried chili and simmer over low heat until the fragrance is released.Can! Remember to use small fire
7. After the Chinese herbal medicine is fragrant, add the green pepper, ginger, onion, and garlic and stir-fry evenly.
8. Stir-fry the ginger, onion and garlic for about 3 minutes.Add the fried red crayfish and continue to stir-fry.About 5 minutes.
9. Add two-thirds of the water and an appropriate amount of salt and cooking wine and cook for 15 to Collect the juice in 20 minutes and serve out
10. Finished
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