1. The small green dragons chosen are about half a catty in size, one serving exactly one person. Fresh ones are generally very clean, just buy them back and rinse them.
2. When cutting, it is recommended to cut the knife from the abdomen near the mouth, go down hard with one knife, and then go backwards until the whole is split in half. Just take out the gut and gill sac.
3. Mix garlic, chicken essence, soy sauce, minced ginger, and rice wine together and stir-fry in a frying pan. I also added a little sugar here to suppress the salty taste of soy sauce and improve the freshness.
4. Spread the fried garlic evenly on the top, put it in a pot and steam for 15 minutes.
Tips:It is better to cut the lobster from the abdomen near the mouth. If you can't cut it, let the store cut it.
