\tThis receipe is excellent and very easy to follow. This dish is very popular even in Las Vegas it is a main dish and can be very expense, however, making it on your very own is worth it and your family with love you and remember your cooking.<\/p>\n
\tIngredients:<\/strong><\/p>\n \t2 lobster tails (about 1 pound each) \tPreparation:<\/strong><\/p>\n \tCut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1\/2 inches in length, leaving shells on.<\/p>\n \tSprinkle 1\/2 teaspoon of salt and the flour on lobster.<\/p>\n \tMix garlic with black bean mixture in a bowl. Stir well.<\/p>\n \tHeat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove.<\/p>\n \tReheat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove.<\/p>\n \tReheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, about 30 seconds. Add pork. Stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.<\/p>\n \tAdd lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.<\/p>\n \tRemove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1\/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.<\/p>\n
\t1 teaspoon salt
\t2 tablespoons flour
\t1 clove garlic, minced
\t1 tablespoon salted black beans, (also called fermented black beans) pounded and soaked in 1 tablespoon water
\t1 tablespoon ginger, chopped fine
\t1 scallion, chopped fine
\t1\/4 pound ground pork
\t2 tablespoons sherry
\t1 tablespoon light soy sauce
\t1 cup chicken stock
\t1 tablespoon cornstarch, dissolved in 2 tablespoons water
\t2 scallions, cut into 1-inch pieces
\t1 egg, beaten
\t2 to 4 cups oil for deep-frying and stir-frying<\/p>\n