1, after the lobster bought back, first to it with water soaked for 2 hours, and then rinse 3 times with running water, because the lobster is more, the need to separate the two cleaning, to the large pot to add 2 tablespoons of flour, stirred evenly and then rubbed by hand for 5 minutes, using the viscosity of the flour, all the dirt on the surface of the lobster to stick down, 5 minutes we rinse the lobster, and then put in the flour again to repeat! Rub, so that after cleaning twice, the lobster will be washed very clean, faster than with a brush N times, and especially clean.

2, next we wring down the head of the lobster, shrimp head and tail to do, shrimp head down when used to do flavor shrimp, shrimp tail to be used today, and then pump it shrimp line, lobster tail has three pieces of crustaceans, we give it to pump the shrimp line, keep to find the middle of the piece, to the left or to the right of a twist, and then gently pull, shrimp line is very easy to pull out, shrimp tail all deal with good! After that, we put it into the basin inside the rinse a few times, and then drain the water standby.

3, after the lobster is clean, we come back to the perilla wash, and then into small segments can be, frying pan pour some cooking oil, oil temperature burned to 6 into the heat, drain the water shrimp tails poured into the fried lobster into a red rolled up, and then you can control the oil fish out.