How to fry shrimp tails? Lobster tail is what we often call lobster. This special shrimp food is very popular in our daily life. Because the taste of this kind of fresh pork specialty food is very exciting, it can quickly improve everyone's taste and make people feel a long-lost original game. Stir-fried shrimp tail is a typical practice of lobster tail, which is more fashionable. Let's discuss how to stir-fry shrimp tails.

Exercise 1:

Clean up the fine sand first After running tap water several times, I saw that the water was slowly clear, then I removed my intestines and pulled out the one in the middle of the lobster tail. Soak in salt water several times. Then put it into the pot. The practice is as follows:

1, rapeseed oil plus a bag of cold pot fish (or hot pot fish) seasoning, which is available in shopping malls. Chongqing's is more delicious. Add a lot of dried oil peppers (I'm from Sichuan, I eat spicy food, and I especially like to find shrimp in a pile of small peppers), a handful of peppers, garlic and ginger slices. Saute incense

2. Lobster tail. Stir-fry onion, a little rice wine and white pepper.

3. Stir-fry for more than ten minutes. After the shrimp turns bright red, add onion pieces and vegetable pepper pieces cut into 4cm.

4. Stir-fry for a while and have a taste. I felt a little salty, so I added some sugar. That would be great.

Exercise 2:

1. Prepare lobster tails in advance. It's a newly bought unfrozen lobster tail, wrapped in ice.

2. Prepare onion, ginger, garlic, dried Chili, Pixian bean paste, hot pot bottom material, pepper (that is, green pepper), star anise, galangal, Amomum villosum and sugar in advance.

3. Thaw the lobster tail in cold water and wash it by hand in cold water. Finally, get some pure grain wine, let it stand for a while, and then wash it with cold water for two or three times.

4. Slice the onion, slice the ginger, break the garlic, and stir-fry in boiling oil.

5. After the pot is fragrant, add the dried peppers.

6. Pour in the lobster tail, stir fry quickly, and add Pixian bean paste and hot pot bottom material. Turn down the fire, or the chafing dish will burn.

7. Pour boiling water, add star anise, galangal, Amomum villosum and white sugar, bring to a boil over high fire, and stir-fry until the color is brown.

8. Hold the pot.

The above is a detailed introduction to the practice of frying shrimp tails. I expect interested people to study and train at home. This special shrimp food is smelly, which can make people feel the energy of taste at the dinner table, and will make people who eat lobster tails deeply obsessed for the first time. Finally, I look forward to everyone buying fresh river shrimps and rejecting shrimps that pollute the environment.