Spicy Lobster Tail

Name: Spicy Lobster Tail
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lobster Tail; Some shallot; 2 pcs star anise; a little Cinnamon; 10g pepper; 20g Dried chili; 10g Gold not change; 1 green pepper; Some oil; 2 teaspoons salt; 1 teaspoon Sugar; 1 teaspoon Soy sauce; 1.5 teaspoons Rice wine; Some Chili oil

by Jackey cat

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I snapped up a pack of lobster tails. The process went smoothly. I grabbed them right away at the point and the merchants were super powerful. I shipped them that night and arrived home smoothly the next day. I was just in time for the festive season. I will make delicious lobster tails tonight. Thinking of celebrating the holiday with LG tonight, it is possible to have a little bit of wine, and the two of us are greedy for this, chatting and peeling the most comfortable, sucking our fingers after eating, you deserve this taste. "

Spicy Lobster Tail

1. Slowly fry the chives white on a low heat, then remove and discard.

2. Put the star anise, cinnamon, ginger garlic, dried chili, and Chinese pepper into a pot and sauté over a low heat.

3. Fry the lobster tails.

4. Dip and sprinkle the rice wine along the side of the pot to increase the aroma and remove the fishy.

5. Add appropriate amount of salt, sugar, light soy sauce, dark soy sauce and stir fry.

6. Add boiling water, medium and small heat, and cook.

7. When the soup in the pot has gradually dried up, put the green peppers and golden peppers into the stir-fry.

8. Just put an appropriate amount of chili oil before it is out of the pot.

Tips:
1. Since the lobster tail is shelled, it takes time to taste, so it is best to simmer it for a while.
2. Beer can be used instead of adding water. Firstly, it has a good effect on removing fishy, and secondly it tastes particularly fragrant.