How to make spicy fried lobster tails

Crayfish is a very popular seafood ingredient. Its meat is relatively tender and has high nutritional value. Its protein is also outstanding among seafood ingredients. The fat content of crayfish is only 0.02%, which is an excellent food for people who are worried about obesity. However, most of the crayfish sold in night markets are unhygienic, so many people choose to make crayfish at home. So, what are the methods of spicy fried lobster tails?

First, what are the methods of stir-frying lobster tails with spicy sauce ? Defrost the shrimp tails, wash them 3 times, boil water in a pot, put the shrimp tails in the water, wait for the water to boil again, take them out, and immediately put them in cold water, so that the meat will be firmer. Prepare scallions, ginger and garlic, heat oil in a pan, add scallions, ginger and garlic and sauté until fragrant. Add peppercorns and dried chilies and continue to fry until fragrant. Add 1 tablespoon of Pixian bean paste and stir-fry until red oil comes out. Add the shrimp tails into the pan and stir-fry for two minutes. Pour in beer, then add salt, soy sauce, sugar and oyster sauce in turn. Simmer on medium heat for 10 minutes, then heat over high heat until the sauce thickens. You should leave some soup so that you can dip it in the soup before eating. If you can eat spicy food, you can add more dried chilies. I made this slightly spicy.

Second, wash the fresh shrimp tails twice with clean water, remove the shrimp roe and wash them (the shrimp roe is not clean and is usually washed away). After washing, add two spoons of salt to clean water and soak for about half an hour. Take out the shrimp tails after soaking, pour in cooking wine and soak for ten minutes, mainly to remove the fishy smell. While soaking the shrimp tails, you can prepare the necessary ingredients, garlic sprouts, garlic (more), chili according to personal taste, rock sugar, chopped green onion, shredded ginger, heat up a pan with oil and add peppercorns. After frying for one minute, add chili, garlic, shredded ginger, and chopped green onion to stir-fry fragrant, add a spoonful of bean paste and stir-fry until oil comes out, pour in the shrimp tails and stir-fry, stir-fry for a while, add two spoons of light soy sauce, an appropriate amount of cooking wine, add a bowl of water, half of the shrimp tail, add rock sugar, after the rock sugar melts, add garlic sprouts and stir-fry over high heat until the garlic sprouts are cooked, then it can be served. No salt was added throughout the process. The taste of bean paste and light soy sauce is enough. If you like it too strong, you can add salt in moderation.

What are the methods for stir-fried lobster tails with spicy sauce ? Soak the lobster tails in wine and salt water. I personally feel that this can remove the fishy smell and oxime. Fry the green onions, ginger, peppercorns, and chilies until fragrant, then add the lobster tails and stir-fry for one or two minutes. After the lobster tails change color, add onions, a small spoonful of light soy sauce and dark soy sauce, and then add appropriate amounts of salt, thirteen spices, and warm water. Before serving, add some chicken essence for seasoning and some green onions for color.