1. Material: two Australian dragons, cheese powder 100g, chopped black pepper 5g, two pieces of butter, 5g chicken powder, appropriate amount of HD soup, salt 1 spoon, salad oil 1 spoon, two broccoli, and red pepper rings 10g. ?

2. Wash the small dragon, break it in half with a knife, and remove the shrimp line for later use. ?

3. Take a wok, add salad oil, and when the oil temperature is about 60% hot, put it in the wok and stir-fry until it is 80% mature, and take out the oil control. ?

4. Put the wok on another fire, add a little salad oil, then add butter to melt, then put the spare green dragon into the wok, stir-fry both sides slightly, add a proper amount of high-definition soup, add salt and chicken powder, collect the juice slightly, take it out and put it in a baking tray, with the inside of the lobster facing up, pour the remaining juice in the wok over the lobster, and sprinkle with cheese powder and a little black pepper. ?

5. Put the baking tray in the oven, fire it at 250℃, fire it at 180, and bake it for 4-5 minutes before serving.

6. Take a plate, add salt to the broccoli, thoroughly cool it with cold water, put it in a corner of the plate, decorate it with red pepper rings, and put half a grilled lobster in each plate to serve. ?

Xiaoqinglong, also known as Australian Qinglong, is a kind of lobster. The raw materials are a little expensive, and the methods are mostly steamed garlic, fried onion and ginger, and soup. Steamed eggs with lobster yellow, fried shrimps with onion, ginger and butter and broccoli make this dish colorful.