Australian lobster tail short, tender meat, pincer meat thick and juicy, full feeling of strong meat is more suitable for making hemp big. The tomato is for a little bit of acidity, so it's a bit more ripe, and I got this from takeout, so it's not too acidic. If you buy fresh ice must be completely thawed, break the tongs after the water is put clean and then fried, otherwise the smell will be very heavy.
One Australian dragon
Appropriate amount of onion, ginger and garlic
Cooking wine 1 spoon
Small rice spicy right amount
A small handful of Sichuan pepper
1 TBSP light soy sauce
Half a teaspoon of sugar
Proper amount of coriander
Moderate amount of MSG
Wash and urinate Australian lobster, smash the tongs with the back of a knife, and cut off the shrimp tails.
Put cooking wine and starch marinate for half an hour, stick dry powder in the oil pan deep fry, put on kitchen paper to blot.
Chop the tomatoes, onion, spring onion, ginger, garlic slices, rice spicy, Sichuan peppercorns. Put oil in the wok. When the oil is hot, put the Ausaurus in and fry it.
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Add cooking wine, light soy sauce, sugar and MSG, stir fry, sprinkle coriander out of pot
If you buy fresh ice must be completely thawed, break the tongs after the water is put clean and then fried, otherwise the smell will be very heavy.