Health benefits
Tomato paste: activate blood circulation and remove blood stasis
Sichuan peppercorns: dehumidify, dehumidify
Peanut oil: delay aging, antioxidant, anti-cancer and prevent Cancer
Ingredients
Lobster tail ( 750g ) | Garlic ( 2 heads ) |
Red 99 ( One scoop ) | Pixian Doubanjiang (a spoonful ) |
Ketchup ( One spoon ) | Barbeque sauce ( One spoon ) |
Panthoxylum bungeanum ( A small amount ) | |
Onions ( a small section ) | Ginger ( 3-5 pieces ) |
Peanut oil ( appropriate amount ) | Beer ( half bottle ) |
mash ( One to two spoons ) | Dried chili pepper ( 3 pcs ) |
How to make garlic lobster tail
1. Mince garlic, slice onions and ginger, and prepare red 99, tomato sauce, Pixian bean paste, and barbecue sauce
2. Heat oil in a pan, add Sichuan peppercorns and Sichuan peppercorns and fry until fragrant, remove and discard
3.Put onion, ginger, 1/3 minced garlic and dried chili pepper in the oil pan and stir-fry
4.Add the sauce
5. Stir well
6.Add lobster tail (blanch in advance) ) Continue to stir-fry evenly
7. Pour in the beer, cover the shrimp tails, and cover the pot.Turn to low heat and simmer
8.After 10 minutes, add the remaining 2/3 minced garlic
9. If you happen to have mash at home, put 1-2 spoons of it.If not, leave it in.Put it in (there will be a little sweetness after putting the glutinous rice out of the pot)
10.Stir well Cover the pot and continue to simmer on low heat for another 10 minutes (that is, the whole process is about 20 minutes)
11.High heat to reduce the juice (you can pick out the dried chilies and discard them)
12. Serve on a plate and eat, the aroma is tempting, even the minced garlic is delicious.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
