Thirteen Spiced Lobster Recipe

Lobster is the most common seafood. Most people like to eat lobster because of its tender meat and high calcium and protein content. There are many ways to cook lobster, and the same lobster can be made into many different flavors. Thirteen-spice lobster is a special lobster that is mainly made with the thirteen-spice ingredient. Here we will learn the recipe of thirteen-spice lobster so that everyone can make delicious lobster.

Ingredients: (The amount of various seasonings is based on cooking four pounds of lobster at a time):

2 kg lobster, 150 g each of ginger, garlic and onion, 150 g of 13-spice spicy sauce, 50 g of homemade 13-spice powder (either spicy or fragrant), a little sesame oil, 10 g of salt, 20 g of MSG, 50 g of sugar, half a bottle of beer, 50 g of green pepper, a little white sesame, a little coriander, and 5 catties of salad oil.

Thirteen Spicy Spicy Sauce:

Ingredients:

15 jin of Pixian bean paste (chopped finely), 1 jin of Sichuan pepper powder, 2 jin of chili powder, 1 jin of homemade thirteen-spice powder, and 5 jin of salad oil.

practice:

Mix all the above ingredients together and stir evenly. Stir-fry with salad oil until fragrant. Put into a container and seal it after cooling for 24 hours. This ingredient is the best seasoning for cooking thirteen-spice lobster. It can also be used for cooking all boiled dishes. It can achieve a spicy and strong effect with a ruddy soup.

Secret recipe and production of strong-flavor thirteen-spice powder:

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Secret spicy thirteen-spice powder recipe and production:

Choose 1 jin of cardamom, 0.5 jin of costus root, 0.7 jin of fragrant sand, 1 jin of amomum, 1 jin of cardamom, 0.5 jin of bigam, 1 jin of clove, 1.6 jin of white cardamom, 0.5 jin of angelica, 0.5 jin of galangal, 0.5 jin of fragrant fruit, 1 jin of ginger, 0.6 jin of cumin, 0.9 jin of fleshy fruit, 0.5 jin of licorice, 1 jin of cinnamon, 0.5 jin of cinnamon, 0.8 jin of cinnamon sticks (it has a preservative effect, it is dark in color so don’t put too much), 0.7 jin of lemongrass, 0.5 jin of peach grass, 0.5 jin of branches, 1.5 jin of hairy peach, 3.5 jin of Sichuan pepper, 1 jin of star anise, 1.5 jin of bay leaves, 0.8 jin of cumin, 0.7 jin of angelica, 0.5 jin of Codonopsis pilosula, and 4.5 jin of dried chili peppers. Use a grinder to grind the above spices into powder. It will not numb your wounds and will not hurt your stomach.

Firing process:

(1) Heat a pan and add salad oil until it is 60% hot. Put the cleaned lobster into the oil and fry until it turns red. Remove from the pan and fry until it turns red. Chop onion into small pieces, and crush ginger and garlic until finely chopped.

(2) In another pot, add about 250 grams of salad oil and heat it until cooked. Add ginger, garlic and onion. After frying, add thirteen-spice spicy sauce and fry over low heat until the oil turns red. Add lobster, water and thirteen-spice powder (the amount of water should be enough to cover the lobster). Simmer over low heat for 15 minutes. Add green pepper and beer. Simmer for another 5 minutes until the soup is slightly thick. Remove from the pot and serve in a bowl. Drizzle with a small amount of sesame oil and sprinkle with white sesame seeds. Add coriander and serve.