Steamed Australian Dragon

Ingredients

1 Australian lobster

3 teaspoons mustard

1 teaspoon sugar< /p>

3 teaspoons of cooked vegetable oil

3 teaspoons of soy sauce

500 grams of ice residue

Method/steps

Put it first Let it thaw by itself in cold water, then run a straight knife around the neck of the lobster to cut off the lobster, and place it on a plate covered with ice;

Use scissors to cut off the head and body of the lobster. Open up, use scissors to cut the shrimp head and body apart, then twist the shrimp body to take out the meat.

Cut the shrimp shell along both sides of the shrimp tail, then cut off the tendons connecting the shrimp shell to the shrimp meat, then peel off the shrimp shell bit by bit with your hands to remove the meat.

Cook the lobster head and tail, place them on both ends of the container, and serve with the seasonings. < /p>

Cook the lobster head in the microwave at high heat for 3 minutes, then scoop out the golden shrimp paste inside with a small teaspoon and pound it a few times; keep the shell of the shrimp head and body for later use.

Wash the Northeast pearl rice, add 1 tablespoon of oil and 1 teaspoon of salt, stir evenly and add flavor;

Put 1 tablespoon of oil in the soup pot, add shredded ginger and fry slightly, then add the shrimp heads and bodies Add the shell and stir-fry for a while, add a lot of water while it is hot, bring to a boil, then add the marinated rice, open the lid and cook the porridge over high heat for 20-30 minutes, then turn to low heat and simmer for 1.5 hours.

Turn to high heat and bring to a boil, add the lobster meat, lobster feet, and shrimp paste. When it boils, immediately remove the porridge pot from the fire and sprinkle in the chopped green onion. The remaining heat of the porridge will make the ingredients fully cooked.

Taste the taste of the porridge. If it is too bland, you can add a little more salt.