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Royal Lobster Soup

Soups and Congees

Royal Lobster Soup
3 Tablespoons salt
8 cups chicken broth
2 Tablespoons cornstarch
1/4 cup Chinese rice-wine
3 Tablespoons thin soy sauce
dash of ground white pepper
2 lobsters
3 Tablespoons vegetable oil
1 Tablespoon fermented black beans, mashed
1 Tablespoon finely minced garlic
1 Tablespoon minced fresh ginger
3 scallions cut in half-inch pieces
1/4 cup ground or finely minced fatty pork
1 large egg
1 Tablespoon sesame oil

1. Bring salt and broth to a boil with the rice wine, soy sauce, sugar, and ground pepper.
2. Put the lobsters in boiling water simmering them for three minutes, then put them in ice water, and drain well.
3. Remove the claws, cut them and the bodies open, and cut tail meat in half the long way and in several pieces the other way.
4. Heat a wok, add the oil, and stir the lobster meat for one minute, then add the minced pork, then the black beans, garlic, ginger, and scallions and stir-fry one minute.
5. Finally, stir in the beaten egg just for one minute, then drizzle with the sesame oil, and serve in a preheated soup tureen.

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