Seasonings dry red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, coriander.

Preparation method

1. Lobster first in the water to raise at least one to two days, so that the shrimp in the body of the silt spit out. Use a discarded toothbrush to scrub the lobster clean, especially where the head meets the body;

Consider removing the head of the lobster and cutting a slit in the back of the tail of the shrimp to rip out the black threads, if needed.

2. Put oil in the pot, oil is hot will be shrimp into the oil, do not put salt at this time, when the surface of the shrimp is red and quickly fished out standby,

3. Put vegetable oil in the pot in the amount of garlic and ginger into the frying pan with medium heat to stir-fry the aroma, shrimp, star anise, cinnamon into the pot with an appropriate amount of water with a high heat cooking

4. Water boiling 3 minutes after the prepared red pepper, Salt, soy sauce, vinegar and other ingredients properly poured, smothered for a while;

5. Turn to medium heat, put the appropriate amount of cooking wine, add water to half of the main ingredients, cover the lid, smothered for ten minutes over medium heat, to be simmered into a thick juice, start the pot and add green onions out of the pot to serve bowl.