Wash the lobster with green shell, cut off the shrimp feet, put it in salad oil which is heated to 2 10℃, soak it in strong fire for 20 seconds, and take out the oil control. When guests order, take lobster and put it in shrimp marinade, bring it to a boil over high fire, change it to low fire until it is mature, take it out and put it on a plate. It can be served with sweet and sour garlic sauce or peanut butter. Shrimp marinade: Stir-fried ingredients: onion, ginger slices, onion and special thirteen spices powder (excellent Sichuan pepper, clove and hawthorn each 25g, fennel 1 50g, cumin100g, star anise, cinnamon, angelica dahurica, tsaoko, round fragrant fruit, cardamom, licorice and vanilla each. 3500g of garlic seed, 0/50g of premium green pepper/kloc-,500g of premium dried millet spicy (ground into powder) and 4kg of salad oil. 2kg of seasoning salt, 0/250g of sugar/kloc-,6 bottles of white soy sauce, 800g of monosodium glutamate and 300g of chicken powder. Add salad oil to the pot 1. When the pot is heated to 30% to 40%, add onion, ginger slices, onion and garlic seeds, soak and fry with low fire until the color is golden, take out the fried vegetable material, add green pepper, millet spicy powder and thirteen spices powder, continue to stir-fry with low fire until the oil turns red, and then leave the fire, and wrap the green pepper and vegetable material with gauze. 2. Take 40kg of clean water and put it into a stainless steel barrel, pour in the boiled oil and material package, boil it with strong fire, and simmer it with low fire for1.5h, and then get the lobster brine.

Precautions: 1. Ginger, onion, garlic and onion must be fried to dry, so that the boiled brine is rich enough. 2. After the thirteen incense is put into the pot, it must be simmered, otherwise it will be easy to burn.