1. Ingredients: 600g lobster, 80g vermicelli, 100g enoki mushroom, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of cooking oil, appropriate amount of light soy sauce, appropriate amount of cornstarch, chives Just the right amount.

2. Insert a chopstick into the tail of a live lobster and release urine. Make a small cut between the head and tail so that the lobster is less likely to move.

3. Cut along the spine of the shrimp to the tail, take out the sand line, slightly flip up the shells on both sides of the head and remove the gills. Add appropriate amount of cooking wine and steam for about five minutes.

4. Remove the roots of the enoki mushrooms, wash them, and then blanch them.

5. Soak the vermicelli in warm water for half an hour, then blanch it, drain it and put it in a basin.

6. Pour the steamed lobster soup into the pot, add an appropriate amount of oyster sauce, light soy sauce, and cornstarch and cook it into a soup.

7. Pour an appropriate amount of light soy sauce over the enoki mushrooms and vermicelli, put them into a basin, and then add the lobster.

8. Pour in the cooked soup.

9. Heat the oil in the pan, add the ginger and garlic paste and sauté until fragrant.

10. Sprinkle with chives and pour hot oil with minced garlic.