Specific operation steps:
1. Chop garlic into minced garlic with a knife, wash it with clear water, remove and drain. Clear water can remove the mucus from garlic, and it is not easy to paste when frying.
2. Cut the parsley into small pieces.
3. Add the light salt oyster sauce, sugar and oyster sauce into the bowl, add water and mix well.
4. Add water and salt to the pot, bring to a boil, and pour lobster tail water for 30 seconds to quickly control the water.
5, add cold oil to the wok, pour in half of garlic and stir fry until it appears slightly golden yellow.
6. Pour in the remaining minced garlic and stir-fry until fragrant.
7. Pour in the lobster tail and stir well, and cook the wine to make it fragrant.
8. Add a bowl of juice and hot water to boil, and cook for 3 minutes on low heat.
9, open the fire to collect juice, and finally put the parsley section and garlic crisp and stir well.
10, plate loading.