Thirteen Fragrant Crayfish
by Chef's Four Treasures
Favorite
Difficulty
Hard
Time
15m
Serving
2
1. Pour in an appropriate amount of rapeseed oil (low heat), first add the onion and ginger, the purpose is to stir out the onion oil, and then remove the onion and ginger. If you make the scallion oil in advance, you can save this step
2. Simmer at low heat, add Chinese pepper, minced ginger and garlic, chili powder, Chef Sibao Spicy Pot and stir-fry, then add bean paste and stir-fry to get red oil. (In a spicy hot pot, the fried lobster is bright in color and spicy and mellow)
3. Add water (you can also add lobster directly to fry), and the amount of water is less than that of lobster. Add sugar and salt and simmer for about 10 minutes on medium heat, then add Chef Sibao Lao Hen powder, soaked in oil for thirteen incense.
4. Add fresh lobster to stew and stir-fry to collect the sauce
5. Add the green peppers
Tips:1. The boiling sauce is the most moderate for about 15 minutes, not less than 10 minutes
2. Put the frying oil into the pre-adjusted broth and soak for 10-20 minutes until the shrimp is slightly salty
