Wash the lobster head, open the back to remove the shrimp line, cut off the shrimp whiskers and brush the belly with a brush. To remove the head is to twist it with the head of a lobster. Go to the shrimp line, find the lobster tail in the middle and just pull it gently. Open the back, come out from that position along the shrimp line, and cut it with scissors to facilitate eating and eating.

I don't like shrimp yellow very much, and there is no shrimp yellow in this kind of shrimp, so after taking the thread from the head, clean the lobster with starch, onion leaves and salt, then drain it, and then grab a little dry starch and hang a little dilute starch slurry on the shrimp. This can make the shape of shrimp look better, and also lock the delicious taste of some shrimp.

Add spices, onions, ginger, etc. Then stir fry in the pan. Small fire, stir-fry slowly.

Stir-fry the scallion until dry, add Pixian watercress and hot pot, and continue to stir-fry on low heat.

Stir-fried, fragrant, lobster. Turn the fire and stir fry.

Lobster becomes discolored and its water content decreases. Add onion and continue to stir fry.

After the onion is almost fried, add konjac and fry for a while.

Pour in beer, add some cooking wine, soy sauce and sugar until it starts to thicken. I like putting more sugar in it. It will be very sweet. Well done! I also like to cook lobster for a long time, for fear of parasites, and secondly, delicious lobster is really much more delicious than scalded lobster.

Cook until there is no soup, just put some coriander in the pot. joke