1, the lobster in the refrigerator, refrigerated 20-30 minutes to take out and wash.
2, find the butt of the lobster, use chopsticks to remove the shrimp line, release the fishy water inside the lobster.
3, use the tip of the knife to poke into the connection between the head and the body, pull the meat of the connection can be opened.
4, the lobster cut, the general body can be evenly divided into 6-8 pieces, the tail needs to be complete, arms and legs are left.
5, green onion white and green onion separate, a little shredded onion, ginger slices cut a little thicker, with the back of the knife to shoot, you can release the ginger flavor.
6, put enough oil in the pot, high heat oil, the temperature should be a little higher before you can put down the lobster fry.
7, stir evenly fried powder, the ratio is almost 1 portion of potato starch: 6 portions of corn starch, plus a little salt. Wrapped lobster pan fried ginger and scallions.
8, fried to golden brown and put on absorbent paper standby.
9, the amount of bottom oil in the pot, first into the ginger slices fried, and then sequentially into the onion silk, white onion fried.
10, put the lobster, drizzle a circle of cooking wine on the side of the pan, and then turn the pan and stir fry.
11: Add 1 teaspoon of cooking oil, 4 tablespoons of soy sauce, moderate chicken powder, moderate salt, a little sugar, stir fry evenly.
12, add green onion and continue to stir fry. Finally, thicken the gravy to remove from the pan.