Cantonese Lobster And Pork In Black Bean Sauce Recipe
Lobster Cantonese is a tasty appetizer. Lobster Cantonese gets taste from lobster mixed with pork and coated with sauce. Lobster Cantonese is loved by meat eaters around the world.
Ingredients
Cooking sauce
1 1/2 pounds raw lobster tails
3 tablespoons salad oil
2 tablespoons fermented black beans, rinsed, drained, and finely chopped
2 cloves garlic, finely chopped
1 teaspoon minced fresh ginger
1/2 pound boneless lean pork, finely chopped or ground
1 whole green onion, thinly sliced
1 egg, lightly beaten
Directions
Prepare cooking sauce and set aside.
If you want to cook the lobster in the shell, trim side fins.
Cut tails in half lengthwise and devein; if large, cut in half crosswise.
Or remove meat from the shell and cut in bite-size pieces.
Heat a wok or wide frying pan over high heat.
When pan is hot, add oil.
When oil begins to heat, add beans, garlic, and ginger.
Stir once, then add pork and stir-fry until it loses its pinkness
Add lobster and cook, stirring constantly, until the shells turn red or, if shelled, the meat is opaque throughout
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
Add onion and egg; stir just until egg begins to set
If you want to cook the lobster in the shell, trim side fins.
Cut tails in half lengthwise and devein; if large, cut in half crosswise.
Or remove meat from the shell and cut in bite-size pieces.
Heat a wok or wide frying pan over high heat.
When pan is hot, add oil.
When oil begins to heat, add beans, garlic, and ginger.
Stir once, then add pork and stir-fry until it loses its pinkness
Add lobster and cook, stirring constantly, until the shells turn red or, if shelled, the meat is opaque throughout
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
Add onion and egg; stir just until egg begins to set
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