Onions, ginger and garlic are ready. My husband and I love garlic very much, so we have prepared about six very large garlic petals. Dice garlic, slice ginger and cut onion into long sections (diced is not recommended).

Wash the slaughtered lobster, and the crab claws can be opened or split with a knife. It is best to have professional pliers to crack the shell, so that you can eat the whole crab claw. Set the plate and put it in the steamer. Boil the water in the steamer first.

Put the plate on the table and steam it in a boiling pot for 10 minutes, so that the meat is just right and not too old (we didn't put any seasoning, so the garlic in the picture was steamed and put on it, so it didn't smell fishy).

Put shredded onion, ginger slices and some garlic on the lobster, and then cook the seasoning.

Put oil in a hot pan and saute garlic (garlic lovers pay more attention to taste, sorry)

Stir-fried oil and garlic are sprinkled on steamed lobster.

Finally, according to your own preferences, add a proper amount of soy sauce (Haitian soy sauce is used), not too much, not enough can be added to the side. Try to pour it on onion, ginger and garlic, and don't pour it directly on the pulp to destroy its fresh and sweet taste!