Spicy Lobster Tail
by Small transparent zwh
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Material preparation diagram: pat all the green onion, ginger and garlic with a knife to arouse the fragrance, wash the lobster tails and soak up clean water with a kitchen paper towel, and use a bag of crayfish material.
2. When the oil temperature is 180-200 degrees, 200 grams of lobster tails are fried and discolored.
3. Put 30g of cooking oil in the pot and fry the scallions, ginger, garlic.
4. Add 60g of lobster ingredients and stir fry.
5. Stir fried lobster tails over high heat.
6. Add 200g of water (or beer-but it tastes different when cooked), cover with a medium heat and cook for about five minutes. Don't open the lid right away after baking, continue to simmer for a few minutes.
7. After a few minutes, it will be out of the pot and soaked in the soup. The remaining temperature of the soup will allow the lobster tails to continue to mature, and it can also avoid too long cooking time and the meat quality. Turn the lobster tails when the soup has cooled down. It is best to keep the lobster tails in the refrigerator and eat them overnight, so that they will taste good.
