Cook Shrimp in Steamed Broth and Grilled SlicesIngredients: 1500 grams of lobster, appropriate amount of broth,10 grams of onion,a little bit of fresh red pepper flakes,a few celery pieces, high-quality Japanese soy sauce10 grams, 15 grams of cornstarch, top-gradepeanut oil 3K grams,sugar, MSG, chicken powder, black pepperetc., prepare them ready.Cook Shrimp in Steamed Broth and Grilled SlicesStep One: Wash the lobster, cut it into small sections (with shells, about 3 centimeters each), place in a basin, evenly dust with cornstarch but not too much. Put the head and tail aside.Step Two: Place a pot on medium heat, add peanut oil 3K grams, once the oil temperature reaches around 150 degrees, add the lobster head and tail until they turn red, then put them aside. Reheat the oil, add the lobster sections in the same way until they also turn red (until the shell turns red), set aside.Drain excess peanut oil, keep a little, add celery pieces, red pepper flakes, onion pieces, stir-fry until fragrant, then add the broth, and put in the fried lobsters. At this point, add sugar, shrimp oil, MSG, chicken powder, soy sauce, season to taste, slightly shake and mix on the pot, thicken with a roux, remove from heat, serve in a dish.，Re-arrange the lobster heads and tails according to their original shape.，Arrange around the dish for serving.，Step Three: In a pot, add an appropriate amount of water, bring to a boil over high heat, then add beef bones, whole chicken, duck, Jinhua ham, ginger, and scallions. Reduce to low heat and simmer slowly for 8 hours.Remember to keep the fire small.

　　 Prepare the soup base by simmering.Melt bones, whole chicken, duck, ham, ginger, and spring onions in water.
Bring to a boil over high heat then switch to low heat for 8 hours of gentle simmering.
Ensure the fire is kept small throughout.
Clean the shrimp, slice into pieces about 3 cm each, place in a bowl and coat lightly with cornstarch but not excessively so.Reserve the heads and tails separately.
Heat oil in a pan to around 150 degrees Celsius, then fry the shrimp heads and tails until they turn red, remove from heat.Raise the oil temperature again before adding the shrimp pieces, frying them until their shells turn red (as a reference).Set aside once done.Drain off excess oil and keep some in the pan, add chopped celery, chili peppers, and onions, stir-fry until fragrant.，Add the soup base to the pan along with the fried shrimp, then season with sugar, shrimp oil, MSG, chicken essence, soy sauce etc., mix well over low heat and thicken the sauce before removing from heat.Serve with the shrimp heads and tails arranged as they were originally.Arrange around the dish for serving.For 8 hours.Remember to keep the fire low.