It is unhygienic to fry directly, so you need to clean it up.

Recommended eating method

Ingredients: 750 grams of live lobster, Teochew orange oil, 2 dishes of refined salt, 2.5 grams of white lard 75 grams of ginger, 3 grams of white wine, 15 grams of coriander, 25 grams of raw onions, 25 grams of green onions

Preparation method:

1. Wash the whole lobster first, cut off the legs, and then cut into sections , use the knife gently and then lower it, first place the dish down. Cut open the head, remove the shell and ribs, and place the chopped pieces on top of the shrimp legs. The tail is cut open, the shrimp excrement is removed, and the shells are cut into pieces and placed on the toes.

2. Pour white wine in a small bowl, add refined salt and mix well, then sprinkle it on the shrimp meat. Place green onions on top of the shrimp, put it in a steamer and steam it for 8 minutes on high heat until cooked. After taking it out, pick up the ginger and green onion, pour it with white lard, put coriander on the side of the plate, and serve it on a plate with orange oil.

Note:

1. When slaughtering shrimp, the gills and shrimp excrement must be removed to make the steamed shrimp delicious and odorless.

2. Put it in the steamer and steam it over high heat (the steam rises straight up and does not sway when exposed to the breeze, that is, the heat is strong enough), and the time should be controlled so that it does not exceed 10 minutes. The lobster meat steamed in this way is crispy and tender but not doughy.

Flavor characteristics:

1. The dragon is thick, long and thick, its armor is hard and spiny, and its meat is delicious. It is a valuable seafood. Jinxiang lobsters produced in the southeastern sea of ??my country, each weighing several kilograms, are delicacies at high-end banquets.

2. This product is a traditional Chaozhou dish. Cooking, steaming in ancient times. During the reign of Emperor Renzong of the Song Dynasty, his name Zhao Zhen was tabooed, and everything that was steamed was changed to cooking. After the Yuan and Ming Dynasties, many places changed cooking to steaming, but the Chaoshan dialect has remained the same as cooking. The "cooked lobster" is steamed over high heat until it's just cooked. The meat is crispy and tender and delicious. It's dipped in orange oil for an appetizing sobering effect.