Page:The Chinese cook book.djvu/135

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(a) Boil the lobster in water until it turns red. Take off the shell and cut the meat into fragments not longer than 1½ inches.

(b) Fry the lobster with the Fun Wine, and ginger root juice for 5 minutes over a hot fire.

(c) Cut the bamboo shoots, water chestnuts, celery, and onion into pieces the size of the lobster fragments. Fry these in a hot, oiled pan for 3 minutes. Add water enough to cover and cook for 10 minutes. Then mix with the lobster.

(d) When there is about 1 cup of liquid left, add Chinese gravy, mix well, and serve.