1. Wash the fresh lobster and brush it with a brush. If possible, you can put them in clear water with salt and white vinegar for an hour to remove the earthy smell.
2. After the oil is hot, add pepper, ginger, spiced powder and fragrant leaves to fry. After the fragrance explodes, pour in clear water that can overflow the lobster.
3. Add white pepper, yellow wine, fresh soy sauce, sugar, salt and white wine to the water. After the water is boiled, have a taste. The amount of salt is more than ordinary cooking. You should be able to feel the obvious salty flavor, white wine flavor and light spice flavor.
4. After the marinade is boiled, simmer for a while, and add the lobster after the fire is boiled.
5. Cover the pot and cook for 15 minutes, then turn off the fire. Shrimp is not delicious enough at this time.
6. The chilled lobster in the restaurant is said to be taken out and put into the ice immediately after it is cooked, so that the lobster can be tender and elastic. The chilled lobster should also continue to be soaked in chilled marinade and refrigerated for several hours (8 hours as a reference), otherwise it will not be tasty.