Stir-fried Lobster
1.
After buying the lobster, pour it into a basin, sprinkle with 2 tablespoons of salt, let it play in the basin for two hours, change a basin of water after two hours, pour some vinegar and salt and let it play for two hours, because I bought my lobster at noon, so I can only let it play one afternoon.
2.
After playing the lobster all afternoon, pour half a pot of boiling water in the basin to scald the lobster to death. If you don’t burn to death, it’s not easy to wash. The main reason is that the lobster’s tongs are caught in your hands. Then take a toothbrush and brush the lobster’s abdomen forcefully. Don’t peel off the whole shell of the lobster head for the shrimp yellow, because I don’t like eating shrimp yellow, so I peeled off the whole shell of the lobster. I took the toothbrush and brushed the inside, and then made the shrimp tails. There are three petals in the tail part, pinch the middle one and gently pull it out. The middle one is the intestines of the lobster, so it must be cleaned.
3.
The last step is to stir-fry the lobster, chop the garlic and ginger into minced pieces, pour a bowl of oil into the pot, the oil is just a lot more, and the prepared minced garlic, minced ginger, dried chili, Haitian Bibimbap, Hu Yumei Pour the sauce, Laoganma, bay leaves, star anise, cinnamon, and Chinese pepper into the pan and stir fry until the aroma emerges. Then pour the lobster into the pan and continue to stir fry. After about ten minutes, pour some vinegar, cooking wine, The light soy sauce, oil consumption, and salt continue to stir, stir fry for another ten minutes and then pour the beer prepared before, pour in a whole bottle, cover the lid and let it pop in the pot for 15 to 20 minutes. It's ready to cook.
Tips:
The longer it explodes, the more fragrant and tasty it will taste. You can put more oil, after all, the taste will not be so good if there is less oil.
