Process:
1 Brush the whole body of lobster with a clean toothbrush, especially the gap between legs and feet. Be careful not to get hurt by lobster tongs when brushing your teeth;
2 Wash the coriander, only choose the coriander stem, cut it off, peel the garlic, wash and cut it in half, and cut the onion obliquely;
3. Heat oil in a pan, add dried chili, pepper, onion, garlic and ginger, stir-fry until the crayfish is fragrant (Figure 5), pour the washed crayfish (Figure 6), add a proper amount of cooking wine, and stir-fry until the lobster stops struggling; (This step is cruel. If you can't bear it, please don't participate. )
4 Add other seasonings mentioned above and continue to stir fry. Lobster shells are hard and take a long time to taste and ripen;
5. Add water appropriately and keep stirring for about 15 minutes. When the soup becomes a little thick, pour in the parsley section and stir well.
Special instructions:
1 choose lobster, choose mighty;
2 When scrubbing the lobster, you should pinch its back. It is best to put on rubber gloves and try to keep a distance from its pliers. Don't play with it to avoid unnecessary consequences.
When frying, if there are too many peppers, it may be choking. Find a way to solve it yourself
The meat in the crayfish tongs tastes delicious, so don't throw it away.