The lobster has been prepared and cut into pieces, sprinkled with raw flour, and then drizzled with some egg white paste.
The oil in the pan is slightly smoking, and Wang Fan places a small bowl of mint leaves into it.
The green color of the mint leaves gradually deepens, and just as they start to turn golden brown, Wang Fan scoops them out.
Sliced onion rings are then tossed in to infuse some onion fragrance into the oil, followed by the addition of pre-chopped garlic, which is fried until golden and crispy before being scooped out.
Wang Fan waves his hand over the oil pan toward his nose a few times, allowing the mixed aroma of mint, onion, and minced garlic to waft into his nostrils.
Nodding with satisfaction at the effect, he notes that with the addition of these three key players, the fried lobster meat will gain an unmatched rich aroma.
