The lobster had been thoroughly cleaned. She ordered the servants to draw water from the ancient well. The weather was scorching hot at the time, but the water at the bottom of the well remained bone-chillingly cold, perfectly suitable for preparing this dish. She sprayed the freshly drawn well water onto the tail of the lobster. The lobster meat met with the cold and gradually contracted.
She first sprayed a thin layer of oil on the griddle, took out finely minced garlic, and stir-fried it repeatedly until the moisture from the garlic was driven out, slowly releasing the unique fragrance of garlic oil as its color turned golden. Only then did she push it to the side of the griddle. She was making crispy garlic bits, an essential seasoning for seafood dishes.
