To deal with lobsters, cut off their feet. Be sure to stay with your mouth and cheeks before cutting them off (see if you are lazy), and then remove the back muscles.

Steamed Shrimp with Garlic: This method is similar to that in Guangdong, and the method is simple, but most Nanjing people may not like it.

Cut the processed shrimp back shell to the front of the head, chop garlic into paste, mix it with white wine (add a little salt if you like), put it in the shrimp shell, put the shrimp in a plate, cut two pieces of ginger and two onions, and steam it in a steamer. The water can be eaten in five minutes after it is boiled. You can skim the garlic and dip it in vinegar, or you can not dip it. This will bring out all the flavors of lobster, unlike thirteen incense, which is full of spices.

Braised prawns: This method is relatively simple. I fry it. Cook the soup first, ginger and scallion in moderation, and put rock sugar and soy sauce according to your taste. Seasoning is cinnamon, star anise and fennel (if you braise in soy sauce, you can wrap these materials in gauze to look good). Stir-fry ginger and scallion in hot oil, then add soy sauce, beer and rock sugar, and finally add spices to cook together. At the same time, start another oil pan, choke the pan with garlic slices, and then fry the lobster. When it turns red, pour in the stewed soup and close the pot for stewing. Cook it for a while and it will taste good. Grasp the sweetness and salinity by yourself, and finally thicken it with raw flour.

13 sweet lobster: it's a little troublesome, but it's also my favorite among my friends. Slice ginger, onion, garlic, green pepper and onion. A spoonful of Chinese prickly ash, twelve Chinese prickly ash, (spice ingredients are fennel, cinnamon octagonal leaves, half a bowl of red dates, and two spoonfuls of medlar.

Stir-fry the above spices in an oil pan, pour in light soy sauce, add crystal sugar, water and two spoonfuls of vinegar, and then pour in a large amount of thirteen spices powder, pepper powder and seafood sauce. (The taste must be strong). After boiling, pour in the lobster. After boiling for three minutes, pour in a little sesame oil, then cut three green peppers and mix them in. Then simmer on low heat until it tastes good (burn it a few times to grasp the time). Finally, the raw powder is thickened.