Braised lobster

Overview

Xiaolong seems to be more in tune with the atmosphere of fireworks. You may need to wear plastic gloves when eating. Some laotie don't need gloves. They just use their hands, break open the meat and stuff it into their mouths. When a piece of spicy, fragrant and tough shrimp meat slides between your lips, teeth and tongue until it enters your stomach, then suck the taste from your fingers. This is the real meaning of diners crowding into the many lobster restaurants and food stalls.

Tags

• hot dishes
• seafood
• zhejiang cuisine
• old man
• late night snack
• autumn recipes
• angelica dahurica
• balsamic vinegar
• beer
• cao guo
• cardamom
• chenpi
• cinnamon
• cooking wine
• coriander
• crayfish
• dried chili pepper
• ginger
• licorice
• light soy sauce
• lilac
• star anise
• white sesame
• white sugar
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• garlic
• green onions
• salt

Ingredients

Steps

1. 1 Materials are ready.

   

2. 2 Scrub the crayfish with a brush first, then cut off the shrimp guns and remove the sandbags, leaving the shrimp brains properly intact. Then keep the prawn claws, cut off the shrimp feet and drain the intestines, cut off the shrimp tails, rinse and drain;

   

3. 3 Pour the oil into the pot and heat it up, add the onion slices, ginger slices and garlic and stir-fry;

   

4. 4 Then add various spices and stir-fry until fragrant;

   

5. 5 Then pour the crayfish into the pot, add an appropriate amount of cooking wine, salt, vinegar, sugar, and light soy sauce and stir-fry evenly for about 3 minutes;

   

6. 6 Pour beer into the pot;

   

7. 7 Pour in just enough beer to cover the lobster;

   

8. 8 Cover and simmer over high heat for about 10 to 12 minutes, stirring with a spatula 2 to 3 times;

   

9. 9 When the soup is half done, remove the lid and taste it. If possible, add coriander and stir-fry for a few times. After the soup is out of the pot, sprinkle with white sesame seeds.