Stir-fried lobster tail

Overview

There are many ways to stir-fry lobster tails, and the ingredients used are also different. I am not used to making lobster tails slimy and watery, but I still like stir-fried lobster tails, which are spicy and delicious! It serves both meals and drinks. Friends who are interested can try it. If you need to communicate, you can add me on WeChat: 1957854112

Tags

• hot dishes
• beer
• doubanjiang
• dried chili pepper
• garlic
• lobster tail
• old soy sauce
• onions
• oyster sauce
• pepper
• white sugar
• white wine or rice wine
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Prepare a pack of lobster tails (I bought them frozen in the supermarket, about 35 a pack), wash them repeatedly and remove the shrimp lines. Lazy people can ignore the step of removing the shrimp lines

   

2. 2 Chop the onions, ginger and garlic (I have no onions at home, so I didn’t use onions, I’m lazy) and prepare the dried chilies

   

3. 3 Heat a pan with cold oil over low heat, add about 10 pieces each of Sichuan peppercorns and Sichuan peppercorns, and add dried chili peppers

   

4. 4 Add onion, ginger, garlic and dried chili until fragrant, add bean paste, about two spoons (I usually use Pixian bean paste) and stir-fry until red oil comes out

   

5. 5 Change to high heat, add lobster tails and stir-fry, add 5 ml of rice wine, (I used white wine) add about 10 ml of dark soy sauce, consume about 10 ml of oil, 8 grams of salt, 5 grams of sugar (just adjust the sugar and salt according to your taste)

   

6. 6 Add 1/3 can of beer (no restriction on brand). The effect of adding beer will be obvious to remove the fishy smell, and there will be no beer smell in the end

   

7. 7 Simmer over low heat for 5 minutes, then use high heat to reduce the juice. Make sure the juice is almost completely gone. The lobster tails I used to eat in Shaanxi were often