Stir-fried Lobster

Stir-fried Lobster

　　Stir-fried Lobster: Heat a wok, then add rapeseed oil (rapeseed oil yields better results than salad oil or lard). When the oil is hot, add Sichuan peppercorns and fry until fragrant. Remove the peppercorns, then add scallions and ginger, frying until aromatic. Add the lobster. Stir-fry using a spatula until the lobster turns yellow, then add cooking wine, red vinegar, and once fragrant, add beer, salt, MSG, sugar, and chili powder. Bring to a boil over high heat. Add the "Thirteen Spices" lobster seasoning. For extra heat, add more chili oil; for more numbing flavor, add more Sichuan peppercorns. Simmer over low heat for 10 minutes. When the sauce is nearly dried out and the flavors have infused, add chopped green peppers, scallions, and garlic, and cook for 5 minutes. Drizzle with sesame oil, then remove from the wok, plate, and serve.