Lobster 1250g rice, 3 bowls of onion 1.

Accessories: cooking wine 1 spoon salt, 2 tablespoons soy sauce, 3 slices of ginger, 2 tablespoons garlic cloves, 3 sugars, 1 spoon salad oil, soy sauce 1 spoon pepper, a little cinnamon, 1 segment star anise, 2 fennel and 2 dried peppers.

Practice of lobster mixed rice

1. Wash the bought lobsters one by one with a small toothbrush.

2. Add some cooking wine to the pot and bring it to a boil.

Separate the lobster head from the body.

4. Dig out sandbags in lobster heads

5. Peel the lobster for later use.

6. Saute shredded ginger, garlic slices and diced pepper in a frying pan.

7. Stir-fry the washed lobster head.

8. Add some cooking wine, soy sauce, soy sauce, salt and sugar.

9. Add the right amount of water and aniseed.

10. Add appropriate amount of soy sauce, stir well, boil together, and then turn to low heat for 30 minutes.

1 1. Use a sieve to filter out the thick soup boiled by lobster heads for later use.

12. Add diced onion in another oil pan and stir-fry until fragrant.

13. Pour in thick soup and cook until the soup thickens.

14. Cook the peeled lobster meat.

15. Put a portion of rice on the plate, sprinkle with black sesame seeds and add some vegetables. I add some mixed cucumbers, pickled radishes and marinated eggs.

16. Finally, put the lobster on the table and pour the soup on it.