1. Boil the vegetable oil until it smokes. Pour in the drained lobster and stir-fry on high heat. Don't rush to stir it just after pouring it in. Turn it over after the lobster changes color.
2. Fry until all the lobsters turn red, about 2 minutes.
3. Leave the bottom oil in the pot, add dried red chili, cinnamon, bay leaves, hot pot base, vanilla, and pepper to medium heat to create a fragrance.
4. Pour in the deep-fried lobster and stir fry over high heat, so that the seasonings are all wrapped in the lobster.
5. Add a bottle of beer 🍺.
6. Season with salt, cover and cook for 5 minutes.
7. Add konjac and ginger slices.
8. Add half of the minced garlic.
9. Add oyster sauce, cover and continue to cook for about 5 minutes.
10. Heat until the soup is thick, add the other half of the garlic and perilla, add the light soy sauce and balsamic vinegar.
11. Serve with sesame oil and sprinkle with chopped green onion.
Tips:1. Garlic is added twice to highlight the aroma of garlic.
2. The konjac and other lobsters are burnt to taste and then put it in. If it is put early, the umami flavor of the lobster will be absorbed, so that the umami is absorbed by the konjac. Konjac is delicious, and the lobster is not delicious!
