⬇️⬇️English recipe follows⬇️⬇️ 上湯龍蝦伊麪 材料： 龍蝦1隻 伊麪3個 清雞湯1升 牛油2粒 處理： 1. 龍蝦，先放尿，用牙籤從尾部中間戮一下，放出尿液，打直1開2。 2. 龍蝦頭部，除去腸及鰓。 3. 龍蝦腳，用剪刀剪去。 4. 龍蝦，開住水喉，沖洗乾淨，放碟上。 5. 撲少許生粉在龍蝦肉上。 6. 清雞湯內加入雞粉1茶匙。 烹調： 1. 大火在鑊中燒熱油3湯匙。 2. 放龍蝦，生粉面向下，開始炸。 3. 加入牛油增加香味，繼續炸。 4. 另一邊，大火煲滾1鑊水，準備淥伊麪。 5. 龍蝦，一面已炸至金黃色，反轉繼續炸。 6. 龍蝦已炸好，倒去鑊中的油。 7. 加入雞湯700毫升在龍蝦中，冚蓋煮滾。 8. 另一邊，水已煮滾，放伊麪煮至軟身，擎乾水，放入龍蝦的鑊內，龍蝦放在伊麪上，煮2分鐘，讓麪吸收湯汁。 9. 完成，上碟，可享用。 Lobster E~fu noodles in chicken broth Ingredients: Lobster 1 No. E~fu noodles 3 Nos. Clear chicken broth 1L Butter 2 Nos. Preparation: 1. Lobster, release its urine. Use a toothpick pinching vertically at the middle of its tail to release the urine. Divide it vertically into 2 shares. 2. In the head of lobster, remove its intestines and gills. 3. Feet of Lobster, cut by a pair of scissors. 4. Lobster, rinse thoroughly under running tap. Put on plate. 5. Put little tapioca starch on the flesh of lobster. 6. Put chicken powder 1 tsp in the clear chicken broth. Steps: 1. Heat up oil 3 tbsp at high flame in wok. 2. Put lobster, side of tapioca starch faces down, start deep~frying. 3. Put butter to enrich flavor. Continue deep~frying. 4. On the other side, heat up a wok of water at high flame. Get ready to cook the noodles. 5. Lobster, one side has been deep~fried into golden yellow, flip over to continue deep~frying. 6. Lobster, has been deep~fried well, pour away oil in wok. 7. Add chicken broth 700ml into the lobster, cover up the wok and wait for boiling up. 8. On the other side, water boils up. Soak the noodles until it turns soft. Hang dry. Put it in the lobster. The lobster is to be put on top of noodles. Cook for 2 minutes, so the noodles can absorb the flavor of soup. 9. Complete. Put on plate. Serve.
