I have always felt that lobsters are very easy to get greasy. I don't like cheese lobsters very much. In my heart, the Hong Kong-style cooking method of ginger and onions is always the recipe for eating seafood.
Costco bought the lobster tail, thawed ~
Cut the lobster tail halfway from the stomach (I have the thing that smashed the small leaf below the belly of the figure, sorry that it is 啥 I don’t know the terminology, skimming, it helps the lobster swim in the water, hahaha)
Divided into two pieces on both sides, it looks good to meet ~
Sprinkle with starch and cooking wine and mix well
Small pot of oil, put the lobster block into the fry after burning, about a minute or so can be picked up
I picked up the fried lobster and put it in the bowl. I didn’t fry for a long time, so it’s not very yellow.
Oil-absorbing paper absorbs the oil on the surface of the lobster
After boiling, after the oil is hot, put the sliced ginger into it and blast it.
Then put the green onion and go in and continue to scent
After smelling the scent of onion and ginger, pour the lobster cubes into the pan and stir fry ~
Pour the appropriate cooking wine, oyster sauce, soy sauce (refer to the ratio in the list), taste according to personal preference
Raw powder thicken, slowly pour in, remember to slowly pour in ~
You're done, the fragrant ginger and onion bursts the Panamanian lobster tail out of the pot~
Highlights: I ate half of the lobster tail and took a photo because I can see the juice that is suitable for bibimbap~ hahahaha