1, green onion cut into segments, garlic minced, broccoli blanched beforehand, blanching can add two drops of oil, so that the color will be bright.

2, the lobster with a toothbrush brush clean, cooked in the pot for about 10 minutes, the pot can add ginger, white wine to fishy, because the lobster is relatively large, conditions can be steamed taste better.

3, will be cooked lobster placed on the board, not hot hands after the head, pincers removed, the large shrimp pincers with the back of the knife to shoot broken, shrimp stomach with scissors vertical cut open the whole shrimp meat out, keep the shrimp shell intact.

4, will be sliced shrimp, cut and restored to its original shape, the shrimp set up, the shell is not the first, poured with steamed fish fresh, steamed on the pot for 2 minutes, because just cut a little bit of cold, if the shrimp is hotter can be omitted from this step, so that the shrimp will be a little tender.

5, half a bowl of oil in the pot, the amount of oil according to the size of the lobster to set, enough to pour juice. Fifty percent of the heat after adding minced garlic, garlic must be cooked, so that the garlic oil will be very fragrant, garlic to eat up no spicy flavor, the oil must be hot, but pay attention to do not get garlic burnt.