Name of the dish: Baked lobster with black bean sauce. Ingredients: 12 pieces of lobster tail (about 48g), 1 green pepper, 1 red pepper, 1 tbsp of black bean sauce, 1/2 tbsp of minced garlic and raw flour, 3 dried shallots, 2 shallots, 4 tbsps of oil and 1 teaspoon of wine. Ingredients: Seasoning: a little sesame oil and pepper, 1/3 teaspoon of sugar and salt, 1/2 tablespoon of light soy sauce and 1/3 cup of soup. Spice: 1/2 teaspoon cornstarch, 2 tablespoons water. How to do it: 1. Wash the onion and cut it into short sections. 2, dried onions to red, washed and sliced. 3. Wash the green pepper, cut and remove the core, and cut into pieces. 4. Wash the red pepper and cut it into pieces. 5. Wash the lobster tail, drain the water, cut the edge, add the raw powder and soak in oil. 6. Add 2 tablespoons of oil, put down the green pepper, stir-fry the red pepper several times, sprinkle 1 tablespoon of water and stir-fry until cooked. 7. Add 2 tablespoons of oil, put down lobster, garlic and dried onion until fragrant, stir-fry lobster evenly, sprinkle with wine and stir-fry, put down seasoning and cook for about 3 minutes, add green pepper and onion and stir-fry, then thicken and serve.

Tide-style hand-torn lobster

Main ingredients: about 1.6 kilograms of lobster and 32 grams of lettuce. How to do it: 1. Cut the lobster clean and cook it with soup (fire platform), remove the meat and leave the head and tail, and tear the lobster meat into strips. 2. Wash the lettuce and shred it at the bottom, put the lobster strips on the shredded lettuce, and put them back to the head and tail of the lobster to build a shrimp shape. When eating, mix the lobster strips with shredded lettuce and dip them in Chaozhou orange oil for food.

lobster with Sichuan pepper

main ingredients: 75g live lobster, 5g raw onion, 1g minced Sichuan pepper, 5g monosodium glutamate, 4g dry powder, 1g wet powder, 15g Shaoxing wine, 15g soy sauce, 5g sesame oil, 1g soup and 25g coriander. Method: 1. First, clean the original lobster, slaughter both sides, pick up the shrimp excrement, chop the shell, remove the head shell when it is not used, clean the cheeks, then chop the pieces, pat the chopped shrimp feet with a knife, put them all on a dish, add 1 grams of soy sauce (2 yuan) and 15 grams of Shaoxing wine (3 yuan) and mix well, then add dried raw powder and mix well for use. 2. Chop the raw onion, stir-fry it with a small amount of oil from Hechuan pepper powder until the onion is golden yellow, put it in a small bowl and pour the remaining oil back into the bowl. Add 1 grams of soup (2 taels), 5 grams of soy sauce (1 yuan), 5 grams of monosodium glutamate (1 yuan), 5 grams of sesame oil (1 yuan) and wet raw flour to make a bowl for use. 3. Fry the lobster in wok until it is cooked, then pour it back into the grate. Pour the lobster back into the original wok, throw the prepared bowl in wok a few times, and serve it with coriander on the side. Features: Delicious taste, refreshing meat, tender outside and tender inside.

glass lobster tube

main ingredients: lobster about 1.6 kg, orchid 24 g, bamboo sheng 4 g, cloud leg 4 g. How to do it: 1. The lobster is shelled and fleshed, leaving the head and tail, and the cloud legs are sliced. 2. Soak the bamboo sheng to remove the flowers, pick up the whole one and cut it into a tube shape, and simmer the soup thoroughly. 3. Put a leg piece of lobster meat into a bamboo drum, simmer the above soup, put it on a plate, bury it in a thin sauce, accompany it with Lanyuan cooked with the soup, and build the lobster head and tail.

colored lobster

main ingredients: 75g live lobster, 2g diced fat, 15g mushroom powder, 25g celery powder, 5g red pepper powder, 1g fish sauce, 5g monosodium glutamate, 15g dried powder, 1g wet raw powder, 5g sesame oil, 75g soup and 25g coriander. How to do it: 1. Wash the original lobster, boil it with boiling water or steam it, and after cooling, chop off the shrimp feet first, then pat them with a knife, put them down, open the sides of the head, clean the shell and shrimp cheeks, and then put the pieces on the shrimp feet. Cut both sides of the tail of the shrimp, pick up the shrimp excrement, then take out the shrimp meat, tear it into thick shreds, put it on a plate, add the dried raw powder and mix well for use. 2. In a small bowl, add 75g (1 and a half) of soup, fish sauce, monosodium glutamate, sesame oil and wet powder to make a bowl for use. The feet of the lobster are put down in a steamer and steamed out. 3. Remove the oil from the wok. Drain the lobster meat and pour the oil back into the strainer. By the way, when stir-frying the minced mushrooms and diced fat, add the minced red pepper, pour the minced celery back into the shrimp and stir-fry, put it in a bowl and pour it over the head and feet of the lobster, and serve with coriander on the side of the dish. Features: fresh, sweet and smooth, colored and fragrant.