1000 grams of lobster, 500 grams of garlic, 20 grams of wild pepper, 6 grams of yellow pepper sauce, 3 green peppers.

Seasoning:

1. Two slices of sesame leaves, two slices of Angelica dahurica, one star anise.

2. 1 barrel of salad oil, 150 grams of canola oil, 8 grams of ginger, 1 green onion knot, 750 grams of stock, 2 grams of chicken essence, 3 grams of salt, 5 grams of sugar, 6 grams of white wine, 1 bottle of beer, 3 grams of sesame oil, 10 grams of cilantro.

Practice:

1. Scrub the lobster clean;

2. Put the garlic and wild peppercorns into a blender and puree;

3. Pour out the garlic paste and then add an appropriate amount of yellow pepper paste;

4. Put the coriander leaves, Angelica dahurica and star anise in a bowl and soak it in a little bit of fresh water;

5. Change the peppercorns and cut them into Roller knife pieces;

6. Pad into the plate;

7. Wok on the heat, into the appropriate amount of canola oil;

8. Pour the garlic into the pot;

9. Low heat and slow simmer;

10. Simmering out the garlic and chili pepper after the aroma, pouring out the standby;

11. Large pot of heat into the appropriate amount of salad oil;

12. 12. Oil temperature to seven or eight percent hot;

13. Lobster into the pot, deep-fried;

14. Fish out and spare;

15. Pan under the water a little canola oil;

16. Ginger slices into the pot, dry sautéed aroma;

17. Onion knots into the pot, sautéed fragrance;

18. The spices are poured into the pot and stir-fried together to produce fragrance;

19. Add a little water;

20. Then add 1 ladle of stock;

21. Boil and then turn to medium-low heat to simmer for 8 minutes;

22. Remove the dregs;

23. Pour the lobster into the pot;

24. Add a part of the simmering garlic sauce and boil together;

25. Boil together;

25. Then sequentially adjust the appropriate amount of salt and chicken essence;

26. Add a little sugar according to personal taste;

27. Then add an appropriate amount of white wine;

28. Add about 400 grams of beer;

29. After the large fire boiled, turn to small and medium fire to boil for five minutes;

30. Add the lid Turn off the fire, using the residual temperature of the stove, the lobster simmer for 10 minutes;

31. out of the pot into the plate;

32. simmering garlic sauce, and then sprinkle some of it on top of the lobster;

33. drizzled with a little bit of sesame oil;

34. sprinkle some parsley segments.

▲Chef's Tip:

1. Simmer the garlic sauce inside the wild pepper and yellow pepper sauce according to the individual degree of spiciness added in moderation.

2. It takes about five minutes to simmer the garlic sauce on low heat.

3. Fried lobster time should not be too long, punch fried lobster time should be controlled in 10 to 15 seconds, otherwise the lobster meat becomes old, affecting the taste.

4. Green shell lobster is more tender, do not need to burn too long, burn 4 to 5 minutes to cover and turn off the fire, the use of the stove residual temperature will be stewed lobster, so that more than the fire out of the lobster to be more tender, and the shrimp meat will not be reduced, will not firewood.