1. When I got up in the morning on the 11th, I saw a large bowl of lobsters, all of them raised their tongs to demonstrate. When it was delicious, be careful not to get caught by it. It hurts.
2. Soak the lobster in light salt water for a while, and there will be a lot of swelling. Change the water and continue to soak in light salt water until the water is relatively clean. When you remove the shrimp intestines, cut off the shrimp and shrimp, you must use a toothpick to pick out the sand sac and use a brush. Wash the head and abdomen, then wash it several times with clean water, and drain it for later use.
3. Put more oil in a hot pot, add ginger, garlic, chili, pepper, star anise, cinnamon, bay leaves and other anise to fragrant.
4. Pour the lobster over high heat and stir fry. (If you want the meat to be complete, please fry it or boil it in water and then pour it into the blanching water. The meat will not be loose. I am waiting for the time in the pan. Then I will start the pan without adding it.)
5. Pour a bottle of beer and simmer on high heat. Cook until half of the soup on high heat. Add light soy sauce, dark soy sauce, salt, black pepper, sugar, chicken essence, chives, and a little balsamic vinegar.
6. Lay out
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