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Core seasoning: Chubang soy sauce

Ingredients: 1500g lobster

Accessories: 300g broccoli, 100g dried onions, 100g scallions, 100g onions, red, yellow and green peppers, 10g garlic granules

Seasoning: 15 grams of Chubang soy sauce, 20 grams of Chubang onion and ginger cooking wine, appropriate amount of Chubang chicken powder, appropriate amount of Chubang special pure peanut oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of dry powder, appropriate amount of lobster stock, a little pepper

Production Method:

1. First remove the lobster head and shrimp claws, steam them in a steamer for 7 seconds and keep the shrimp stock;

2. Steam the shrimps, remove the shells and retain the meat, and cut the shrimp bodies into 4cm pieces;

3. Pat dried onion into powder and fry until golden brown;

4. Heat the water, add a little Chubangte pure peanut oil, salt, Chubang chicken powder and sugar to taste, add broccoli and colored peppers and blanch them, remove and set aside;

5. Heat the pot and add Chubonte pure peanut oil, add broccoli, add salt and Chubon chicken powder and stir-fry until cooked; set aside;

6. Heat the pot and add Chubonte fragrant pure peanut oil, add scallions, onions and colored peppers, add salt and Chubon chicken powder and stir-fry until fragrant; set aside;

4. Deep-fry the lobster claws in oil and a little dry powder of lobster white for 15 seconds to lock in the moisture;

5. Saute garlic until fragrant, add lobster stock, sugar, pepper, Chubang soy sauce, Chubang onion ginger cooking wine, Chubang chicken powder to taste, add lobster and stir-fry over high heat, thicken with lobster soup, add a little Chubang special Add fragrant peanut oil, add the stir-fried ingredients, and sprinkle with fried shallots.