Fried lobster tail

1: Soak the crayfish in clear water for one hour, then pinch off the head, remove the back tendon of the tail, clean the crayfish with head cramp with a brush, and drain it for later use.

2. Prepare seasoning ingredients.

3: After washing all kinds of ingredients, slice garlic cloves, slice onion and ginger, and dice red pepper and line pepper for later use.

4: Put oil and salt in a hot pot, pour in all kinds of seasoning ingredients, and stir fry over low heat.

5: Pour in the lobster tail, turn the fire and start to stir fry.

6: Cooking wine goes fishy.

7: Add sugar to taste.

8. Appropriate amount of balsamic vinegar assists deodorization and seasoning.

9: Pour in braised soy sauce to taste and color.

10: Stir-fry over high fire until the sauce and crayfish tail are evenly blended.