1. Lobster in the bucket, use scissors to cut off the lobster tongs.
2. If you cut it off with pliers, you won’t be afraid of pinching your hands. Put your hands on, cut off your feet, and pull firmly from the top of the tail to pull out the shrimp thread and peel off the lobster dragon.
3. Wash each with a brush, and wash it several times until the water is clear.
4. Slice ginger, prepare garlic seeds, cut dried chilies (more)
5. Put an appropriate amount of oil in the pan, pour ginger, garlic, dried chili, stir fry for a while, pour in the lobster and stir fry.
6. Pour in an appropriate amount of white wine and stir fry. Pour in some light soy sauce, vinegar, and salt and stir fry.
7. Pour appropriate amount of water, close the lid, and cook.
8. Slowly cook to dry until the broth, leaving some broth at the end. (If you want something spicy, you can add some dried chilies now).
9. Put the green onions in the pan, stir fry, serve, and start to eat.
