1. For the fresh water prawns bought back, cut off the beards and legs and remove the prawn threads, and then use a brush to clean them. (The roots of lobster's fine claws are the easiest to hide dirt, so you must cut them off.)
2. Boil water in a steel pan, pour the shrimp into the blanching water. (Change the color)
3. Take out the cold water.
4. Slice it, cut the chives into sections, pepper, pepper, pepper, ginkgo, star anise, cinnamon, and there is no other halogen in the house. (If there are children who want to give them some shrimp meat, they will not give a lot of chili and pepper. If it is only for adults and it is very spicy, you can put more.)
5. Put oil in a hot pan, add pepper, pepper, star anise, cinnamon, ginkgo, ginger, and saute.
6. Then add chives and garlic until fragrant.
7. Pour in the drained shrimp and stir fry.
8. Add the water that is flush with the shrimp and boil. When the water is dry, add salt, chicken, sugar, black pepper, light soy sauce, wine vinegar and chili oil and bean paste. (The crayfish must be cooked thoroughly at high temperature to ensure that the bacteria and parasites in the lobster are killed)
9. Yeah, the shrimp meat is complete enough!
10. Here's a photo of the previously burnt platters.
Tips:Lobsters are either over water or over oil, otherwise there is no way to ensure the integrity of the meat, and it will be loose when eaten.
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