How to make steamed lobster with garlic vermicelli
Scrub the lobster clean, put it on the chopping board, pat the head with the back of the knife, then use chopsticks to insert a small hole near the tail of the abdomen, pull out the chopsticks to release the liquid, and put the lobster abdomen upward
Use a knife to cut it in half to clean the intestines in the shrimp
Remove the gills on both sides of the head, apply a layer of raw powder on the surface of the lobster meat, so that the garlic can easily attach to the shrimp meat
Peel the garlic and chop it into prawns, partly season with oyster sauce, sesame oil, sugar, cooking wine, and fry the other part to golden brown, cut off the head of the lobster shrimp, cut off the prawn tongs, and wipe the prepared garlic on the shrimp tail
Spread it on the surface of the head of the shrimp for 10 minutes. The vermicelli is boiled in boiling water in advance, and then it is rinsed with the sterilized enoki mushroom for 30 seconds and removed.
Put the vermicelli and enoki mushroom into the pot, add a little soy sauce, watercress sauce, sesame oil to season. The well-flavoured vermicelli and enoki mushroom are placed on the plate and tiled on the bottom of the plate.
Place the lobster on a plate, head down, belly up, steam it in a steamer with boiling tongs for 12 minutes. Sprinkle green onions before leaving the pot.