This stuff is so so good My grandma who is Chinese makes this every time I go to see her ever since I was little I love this stuff
Prep Time
40 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Rinse the lobster
and hold it belly up. At the bottom of the tail
there is a small opening
stick a long skewer in it to drain any urine left in its' body
then crack the tail off
chop the tail into small pieces
and crack the claws in half as well. If you know how to eat the body of the lobster
cut it up and throw it on the pile too.
Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic
and fry for about 1 minute. Throw in the lobster pieces
and fry until they are cooked through
about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
Heat the remaining oil in the skillet. Add the minced ginger and pork
and fry until the pork is no longer pink. Pour in the chicken broth
and bring to a boil
stirring constantly. In a small bowl
mix together the sherry
soy sauce
cornstarch and brown sugar until well blended. Add the sherry mixture to the pan
and stir-fry for a minute or two
until the sauce becomes thick and somewhat clear.
Stir in the green onions
and turn the heat off. Drizzle the beaten eggs over the mixture in the pan
and stir until the eggs are in little pieces. Finally
return the lobster to the pan
and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish
and let stand
covered
for a few minutes before serving. Eat with steamed rice and enjoy
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