Materials:

One lobster (about one and a half kilograms)

One onion

Five cloves of garlic

One tablespoon of butter

Four slices of cheese

Four bowls of fresh milk

How to make it:

Warning:

The head of the lobster was twisted off and the head was lifted up from the Macau market. The gills and fine touch feet, chop the head into thick pieces, if there is a thick foot, use the back of the knife to beat, so that its Australia has cracks, and then carefully chop the lobster body on both sides, remove the center of the shrimp intestines, and then follow the joints, every two sections chopped into a piece, all washed and dripped with dry water, and the succulent portion and the part of the multi-Macau separate and standby.

Slice the onion and mince the garlic.

Burn a large wok of boiling oil and sprinkle about two tablespoons of cornstarch over the lobster meat and Macau. Fry the lobster meat in the boiling oil until it is 90% cooked, then fry the lobster in Macau until it is cooked.

Fry the butter, onion and garlic. Add two bowls of chicken broth, season with three-quarters of a teaspoon of salt, bring the sauce to a boil, then add the lobster and the cheese on top, cover the wok with a lid and bake over high heat. Add three teaspoons of cornstarch to the milk and mix well.

Tips:

Frying oil must be rolled, if not, then the lobster meat will not be crisp, as if it is not fresh, so the oil must be enough to roll before the lobster to fry.

Another point to note, there are many kinds of cheese, some cheese is more salty, some more light, with three-quarters of a teaspoon of salt is to use the average salty cheese, we have to be careful.

And you'd better prepare a little powdered water, because when you bake the dry water, in case it's not dry enough, you can use the powdered water and add a little bit of gravy, so that the gravy is thick enough.