Spicy lobster tail
Lobster tail 750g | Knorr Spicy Crayfish Seasoning Half bag |
Water 250ml | Cooking wine 15ml |
Ginger 1 block | Garlic 3 |
Garlic sprouts 2 roots | Dried chili 15 |
Zanthoxylum bungeanum 10 grams | Table salt 2 grams |
Step 1
Prepare 750 grams of lobster tails, clean them, boil water in a pot, add 15 ml of cooking wine and 2 grams of salt and blanch them for 2 minutes.Step 2
After pouring out, drain it under cold water and set aside.Step 3
Cut a piece of ginger into slices.Step 4
Slice three cloves of garlic.Step 5
Cut two garlic sprouts into long sections.Step 6
Cut fifteen dried chili peppers into small pieces and prepare about 10 grams of Sichuan peppercorns.Step 7
Heat oil in a pot and sauté dried chili peppers and Sichuan peppercorns until fragrant.Step 8
Add other ingredients and stir-fry until fragrant.Step 9
Add half a package of Knorr Spicy Crayfish Seasoning.Step 10
Add appropriate amount of water and bring to a boil over high heat. Add lobster tails and simmer over medium to low heat.Step 11
When the soup is almost dry, use high heat to reduce the juice.Step 12
Deliciously finished. Spicy lobster tail cooking tips1. The lobster tails should be cleaned and rinsed several times with clean water.
2. The amount of water used for stewing should just cover the crayfish.