If you can make delicious, hygienic and clean lobster at home, why not do it!
Material
| lobster | 750g |
| green pepper | Two |
| Scallion | One |
| Garlic clove | One and a half garlic |
| Lobster | Half pack |
| Bean paste | Two tablespoons |
| Ginger | piece |
| Cassia | A small piece |
| Geranium | Two pieces |
| Zanthoxylum bungeanum | |
| Cooking wine | 250g |
| Sugar | Two spoons |
| Chicken essence | |
| Cooking oil |
Remove the head of the lobster, pull off the mud line of the tail, brush the abdomen with a clean toothbrush, rinse and place in a large soup bowl, add ginger, a little salt, marinate in cooking wine for half an hour, drain and use.
Beijing onions and green peppers are cut into sections, and the whole ginger is broken into pieces.
Add edible oil to the pot. The lobster should be heated before it matures. Pour the drained lobster until the shrimp shell is crispy red and remove.
Leave an appropriate amount of residual oil in the pot, pour in garlic cloves, fry until slightly yellow, change to a small fire, add peppercorns, and beat up the whole piece of ginger.
Add watercress sauce, lobster sauce, cinnamon, and fragrant leaves to stir-fry, add lobster, add white sugar chicken essence and stir-fry, then add cooking wine. (If you like more spicy, you can add dried chili)
Add 500G of clean water and bring to a boil and change to low heat for about 20 minutes. Add Beijing onions and green peppers and cook for a minute or two.
Serve on a plate and garnish with coriander.