The lobster juice is fully absorbed by the fans, the lobster is delicious, and the fans are superb!
The lobster is washed and the fans are soaked in water.
The lobster head is cut open, the body is opened, and the black line is placed on the fan. Note: Fans can use hot water for a little hot, add a little soy sauce, chicken essence, salt and mix well before entering the plate. If the fans are already very soft after soaking in water, they don't need hot water, they can be directly loaded (because the fans who are easily soft and rotten are hot and then steamed, it is easy to paste, so this step should be based on the quality of the fans).
Next, mix the garlic, soy sauce, salt, chicken, and cooking wine and pour them on the shrimp.
When pouring the juice, the shrimp reacted so badly that the shrimp flicked for ten seconds. It seems that the nerves are still very sensible~ to compare the photos, and the lobster that has been poured is more curved than before. Then steam on the steamer for 12 minutes.
Put two tablespoons of oil in the pot, lobster sprinkled with chopped green onion, oil to 70% heat, poured on the lobster, and then you can go to the table.