Braised lobster

Overview

Must-reads for health care: Sichuan peppercorns: warming, antidiarrheal, and analgesic; Rock sugar: rich in carbohydrates; Now is the season for eating crayfish, and various cooking methods are emerging in an endless stream, but braised prawns in oil has always been popular. Now I will introduce to you the method (usually secret), everyone, hurry up! Today, for these 5 kilograms of shrimps, my hands were pinched N times while cleaning, and the skin was torn. Please remind everyone to wear a pair of gloves when washing, which is safer.

Tags

• hot dishes
• aged vinegar
• beer
• doubanjiang
• garlic cloves
• hot pepper
• lobster
• msg
• oil
• rock sugar
• zanthoxylum bungeanum
• ginger slices
• salt
• white pepper

Ingredients

Steps

1. 1 Cleaning shrimps is the first step. Pick out the dead shrimp.

   

2. 2 Pour a bottle of vinegar into the bucket of shrimps, add water and stir quickly. When the shrimps are dizzy, you can start cleaning them.

   

3. 3 Use a toothbrush to pick up the front, back, clips, and belly one by one, pinch the second flap of the shrimp tail, and pull out the shrimp intestines together. Only after cleaning it for the first time, rinse it with clean water several times and then rinse it with running water for the second time.

   

4. 4 Heat four tablespoons of oil in the pot, add ginger slices, garlic granules, and Sichuan peppercorns, and stir-fry briefly.

   

5. 5 Add the shrimp and stir-fry over medium heat until the surface of the shrimp turns red.

   

6. 6 Add the bean paste and pepper, stir-fry two or three times, add beer, simmer slightly, add two more spoons of beer (just enough to cover the shrimp), season, cover and simmer over low heat for about fifteen minutes.

   

7. 7 Add chili and rock sugar until juice is reduced.