1. One lobster, alive
2. When handling lobsters, urine is very important. Then remove the shrimp gills, chop the shrimp heads and put the shrimp brains into a bowl for porridge. Cut the shrimp in half, wrap in starch and set aside
3. Heat the cast iron pot with oil, add the ginger slices and sauté fragrant, add the chopped shrimp heads and the shrimp brains directly into the other pot for the porridge. I use staub's soup pot to make porridge. It tastes very good, and interested friends can try it. Saute the shrimp heads, add a little cooking wine
4. Put the fried shrimp heads and a little oil in the wok into the porridge, and add a little freshly ground white pepper to get rid of the smell. I like this one, it tastes good. Add salt that suits your taste before serving. I don’t like too salty, I just put a little bit
5. Shrimp head shrimp brain porridge finished product
6. Wrap the shrimp tails in starch and fry them in a hot oil pan for 20 seconds, in order to lock the moisture in the lobster. Then you can braise it in brown sauce. If you want to be spicy, just cook the crayfish. Put less salt, and the lobster itself has a salty taste. The step diagram is not photographed, directly upload the finished product.
