1. Lobster a catty, soak in salt water for an hour, spit out the dirt, wear plastic gloves to prevent being caught by the lobster. Turn the lobster abdomen up and brush it with a toothbrush. The lobster tail has three petals on the left, middle and right, and the upper one in the middle. Use your index finger and thumb to pinch the root of the lobster. Pick with a toothpick.
2. Lightly soy sauce, dark soy sauce, vinegar, rice wine to remove fishy and set aside. 250ml of beer. Forgot to shoot here.
3. Thirteen incense, ginger and garlic, chili pepper, dried chili, star anise set aside.
4. Half a lemon, squeeze out the juice and set aside.
5. Clean the lobster, put it in the boiling water and strain it, pick it up, and drain the water. I like to do this when I cook ribs.
6. Put twice as much oil in the wok than usual for cooking, add ginger, garlic, dried chili and other ingredients and soy sauce to prepare, then put in the lobster, stir constantly, put in 250ml of beer, bean paste, and squeeze the juice. Pour the lemon. Cover the pot and simmer for 15 minutes.
7. Add some salt. The bean paste and spices that you put before contain salt, so you need a small amount when you add it. Cook on high heat until the soup thickens. Turn off the fire.
8. Use molds to make a heart-shaped watermelon for decoration. Let's eat.
Tips:Lemon juice can remove the fishy smell. Lobsters are more hygienic and clean in boiling water with a little filtering.
