chopstick into lobster tail for a while. The chopstick should go as
deep as 4 to 5". Remove and let lobster release its excretion. Wash
and halve. Devein and chop up. Slightly crack its claws.
Scald lobster over high heat. Dish up.
Saute fermented black bans, grated garlic and shallot with 2 tbsp of
oil until fragrant. Add lobster. Put in ginger and wine. Add
seasoning, green pepper and red chili. Cover for a while. Then add
diced spring onion and sauce ingredients. Stir well. Serve.