How to eat lobster tails

Crayfish is a kind of freshwater shrimp. It is very popular among people because of its delicious meat. It grows and reproduces relatively quickly and is an omnivorous creature. Crayfish is an important economic commodity in my country and is very popular in some night markets. But many people hope to be able to make this delicious dish at home, which is more hygienic and safer. So, what to do with crayfish. How to eat lobster tail?

First, how to eat lobster tails ? Wash the crayfish you bought (if you eat it yourself, you can remove the head so that it is easier to taste), set aside, put appropriate amount of salad oil in the pot, heat it to 7 layers, add onion, ginger, star anise, pepper, lantern pepper, pepper and other ingredients, stir-fry for about one minute, add Pixian bean paste, continue to stir-fry until fragrant, put crayfish in the pot and start stir-frying. After stir-frying for one minute, put salt, soy sauce and sugar in the pot and continue to stir-fry for about five minutes. After the aroma of crayfish comes out, add beer and stir-fry for 2 minutes, then add water, the amount of water should be enough to submerge the crayfish, cover the pot and bring to a boil over high heat, bring to a boil over high heat, cook for 3 minutes, then reduce to low heat and continue to cook. After half an hour, open the lid and cook over high heat to collect the sauce. After the soup is thick, add chicken essence, thirteen spices and other seasonings, and serve. The beautiful and fragrant crayfish is ready.

Second, when buying crayfish, ask the store to remove the head first, leaving the claws and tail. After returning home, take a basin, put a tablespoon of flour in the basin, pour in the crayfish, carefully scrub the belly, shell and claws with a toothbrush, rinse them repeatedly, and drain; slice the ginger, wash the perilla, wash the green onions, cut a small part into chopped green onions, tie the rest of the whole green onions into knots, slice the garlic cloves, and set aside; add oil to the pot and heat it to 50% hot, add star anise, cinnamon, pepper, small red dried pepper, ginger slices, and garlic slices, stir-fry, then add Pixian red oil to make the red oil. Pour in the cleaned crayfish, stir-fry until the shell turns red, pour in beer, add whole onions, basil and chili peppers, cover the pot, simmer on low heat for about 10 minutes, until the soup gradually thickens, remove from the pot, serve on a plate, sprinkle with chopped green onions, and serve.

How to eat lobster tails ? Put a tablespoon of salt in the prepared crayfish, rub it for two minutes, wash it repeatedly with clean water and drain the water. 2. Add cooking wine and salt to the cleaned crayfish, mix well and marinate for 20 minutes; cut the green pepper into circles; slice the ginger; chop the garlic into small pieces; cut the green onion into sections. 3. Heat oil in a pan until it is 50% hot, add green pepper rings, scallion segments, garlic cloves, pepper powder, and curry powder, and stir-fry over low heat for one minute. 4. After draining the marinade of the crayfish, put it into the pan and stir-fry over high heat for one minute. Add chili oil, umami sauce and salt and stir-fry for one minute. 5. Add half a cup of water or soup, cover and bring to a boil over high heat then simmer over low heat. 6. When the soup is almost dry, add chicken essence, stir fry evenly, then turn to high heat to dry the soup. Remove from the pan and serve