Supplements: 20 grams of tomatoes, oranges 15 grams of cherries 15 grams
Seasoning: 25 grams of yellow wine, salt 2 grams of monosodium glutamate (MSG) 1 gram of green onions 2 grams
Ginger 5 grams of starch (peas) 5 grams of lard (condensed) 50 grams of vinegar 25 grams
Step-by-step instructions:
'1. Slaughter, wash with water, cut off the head and tail, cut from both sides of the abdomen, take out the shrimp meat, remove the sand line and shrimp meat outer layer of the film, wash with water, drain, then cut the shrimp meat into thin slices, put into a bowl, add egg white, refined salt, monosodium glutamate, dry starch, mixing and sizing.
2. lobster head shell, tail shell into a pot of boiling water, add onion, ginger, wine cooked, frying pan oil hot, under the western cabbage (cauliflower) stir fry, add salt, monosodium glutamate, stir fry and take out for use.
3. frying pan on the fire, under the cooked lard, burned to five or six percent hot, the lobster slices into the, slide to the raw, remove and drain the oil, leaving a little oil in the pot on the fire, into the 50 grams of broth, wine, salt, monosodium glutamate, after boiling, thickening with wet cornstarch, lobster slices upside down for a few seconds, drizzled with cooked lard, out of the pot poured in the middle of a long plate, put the head of the shrimp on the front, the end of the shell on the back, on both sides of the lobster meat slices, and put on the cooked western coconut. respectively, put on the fried broccoli, and in the lobster slices on top of a few slices of tomato pieces, and then put on the sweet orange and cherry that is, with a small dish of balsamic vinegar for dipping.