Spicy lobster tail

Overview

I snapped up a pack of lobster tails, and the process went smoothly. I got them right away, and the merchant was super helpful. They shipped them that night and got them home the next day. It’s just in time for the holidays, so I’ll make delicious lobster tails tonight. Thinking of celebrating the holiday with LG tonight, I think we can have some wine. Besides, we are just craving for this mouthful. It is most comfortable to peel it while chatting, and we have to suck our fingers after eating. You deserve this taste.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• chili oil
• cinnamon
• dried chili pepper
• light soy sauce
• lobster tail
• not exchangeable for gold
• oil
• old soy sauce
• onions
• rice wine
• star anise
• sugar
• zanthoxylum bungeanum
• green pepper
• salt

Ingredients

Steps

1. 1 Slowly fry the shallots over low heat until white, then remove and discard.

   

2. 2 Add star anise, cinnamon, ginger, garlic, dried chili pepper, and Sichuan peppercorns to the pot and sauté over low heat until fragrant.

   

3. 3 Sauté the lobster tail.

   

4. 4 Sprinkle rice wine along the edge of the pot to add fragrance and remove the fishy smell.

   

5. 5 Add appropriate amount of salt, sugar, light soy sauce and dark soy sauce and stir-fry.

   

6. 6 Add boiling water, cook over medium-low heat.

   

7. 7 When the soup in the pot gradually dries up, add the green pepper and jinbuhuan and stir-fry.

   

8. 8 Just before serving, add appropriate amount of chili oil.